Pineapple Pie

Steps:

1. Pie crust: Prepare 155g of low-gluten flour, 15g of white sugar, 65g of butter, 55g of egg liquid. Then put all the low-gluten flour, sugar, and butter into a basin and use gloved hands to knead into pieces. Knead until completely mixed. Add all the egg liquid and knead into a dough. Cover with plastic wrap and refrigerate for 30 minutes.

2. Sandwiched pineapple sauce: 400g pineapple, 70g sugar, 1g salt, 20g butter, 30g water starch (water starch: 10g starch 30g water). First dice the pineapple, put the butter in the pot over low heat and melt it, add the diced pineapple, sugar and salt, stir-fry evenly, add the water starch and boil until it becomes thick, then refrigerate until it becomes sticky.

3. Take out the pie crust from the refrigerator, roll it into a piece, and put it into the mold. You can also use a pizza pan to fit the 6-inch pie plate. As shown in the picture, put the jam and spread it evenly, and put the remaining pie into it. Cut the skin into long strips according to the size of the mold and place them on the jam. Brush the surface with egg yolk liquid and put it in the oven at 175 degrees for 25 minutes (you can adjust the oven temperature accordingly) and you are done.