Pie crust materials:

150g butter (I use salted one, you can also use unsalted one. Unsalted butter is softer than salted one, and the amount of water is slightly reduce).

200g flour,

30g sugar,

About 100 ml ice water.

Method:

1. Cut the butter into 1cm square cubes and put it in the refrigerator.

2. Sift the flour and add salt and sugar. Then pour the diced butter into the flour.

3. Shake the basin to coat the butter cubes with flour.

4. Pour in the ice water little by little, and gently knead the dough with a spoon. Do not use your hands to avoid melting the butter. Do not mash the diced butter, just let the flour mix with water and wrap the diced butter. Make a fist with your hands, press the dough lightly, and organize the batter into a ball. The dough is relatively hard.

5. Wrap the dough in a plastic bag and put it in the refrigerator for more than half an hour. Take out the refrigerated dough, sprinkle some hand flour on the cutting board (I like to use cornstarch, but you can also use flour), and roll the dough flat.

6. Fold the dough from the left to the center from one-third of the way, then fold the other end of the dough toward the center and cover it with the folded third of the dough. This completes the first round of 30% off.

7. Generally, the dough should be placed in the refrigerator for 20 minutes to relax after folding it once. I was lazy and folded it twice before refrigerating it.

Change the direction of the first 3-fold dough (rotate 90 degrees), flatten it slightly and roll it out to a longer point, and use the same method to fold another 3-fold. The second round of 30% off is ready. Place in a plastic bag and refrigerate for 20 minutes.

8. Roll out the dough into a rectangular shape, fold one end from one quarter toward the center, and fold the other end toward the center. Then fold the folded dough in half. This completes the 40% discount. Fold the dough into quarters, put it in a plastic bag, and refrigerate it for more than half an hour. At this point you can prepare the fruit filling. I still use pears (actually you can mix pears, apples, dragon fruits, etc.) into small pieces, soak them in salt water, drain the water, and add a few spoons of sugar according to your taste and mix well.

9. Sprinkle hand powder on the cutting board, take out the dough and roll it out into a rectangle with a thickness of about 0.3CM. If you want more layers, you can repeat the 40-fold fold again, or not repeat it.

10. Preheat the oven to 200 degrees and cut the dough into small rectangles. There are two patterns you can make: one is to fold the rectangle in half, put fruit filling on half, apply some egg liquid on the edge, and cover the other half with the skin and glue it on. Use a fork to make small holes in the surface.

11. Another trick is the fishing net. On a rectangular piece of dough, first make three cuts through the dough in order, and then make two more cuts one centimeter apart. Repeat until the cuts are completed, and then gently pull it apart to resemble a fishing net.

12. Put the fruit filling on a rectangular piece of dough, apply some egg wash on the edge, cover it with the fishnet dough, and press the edge slightly.

13. The beautiful fishnet fruit pie is ready. By the way, I used a heart-shaped mold to make a heart-shaped fruit box.

14. Brush the surface with egg wash, put it in the oven, and bake for 10 minutes. After the surface of the fruit pie is colored, turn to 180 degrees and continue baking for about 10 minutes until the pie crust is golden brown, and then take it out of the oven.

Okay, let it cool slightly and then you can eat it. This kind of puff pastry is crispier when eaten hot, so be careful as the filling is a bit hot.

After brewing a cup of tea and taking a bite of snacks, I heard the sound of crispy pie crust dancing between my teeth, and with the melody of spring, a soft place squirmed in my heart. At this moment, I miss all my friends and all my love