Pie crust materials: </B> </B> </B> </B> unsalted butter 150 grams, 150 grams of gluten-free flour, 50 grams of gluten-free flour, half a tablespoon of salt, half a tablespoon of sugar, about 100 ml of cold water. (This amount is made with a large oven, if it is a small oven, it is estimated to be reduced by half) Pie crust practice: </B> 1, cut the butter into small cubes of one centimeter square, and then put it into the refrigerator to chill. Note that the key to making the pan is to never let the butter melt in the process of doing so.2, prepare the ice water, preferably with some ice cubes, in short, the cooler the water, the better.3, sift and mix the high-gluten flour and low-gluten flour, and at the same time, put the salt and sugar into it as well. Then pour the cold hardened diced butter into the flour.4, shake the dough pan quickly to coat the diced butter with flour as much as possible, then pour in the cool water little by little, and gently mix the dough with the tools you feel comfortable with, such as a stick for grating the garlic, a spoon, and a wooden spatula, but don't use your hands, so that the butter won't melt.5, and then pour in the cooled water. But don't use your hands as the butter will melt. Don't mash the butter cubes, just let the dough melt into the water and cover the butter cubes.5 Then gently make a fist and press the dough with the knuckles on the back of your hand to make it a little more solid.6 It's a good idea to use a tool other than your hands to bring the dough into shape.7 Wrap the dough in a plastic bag and place it in the refrigerator to chill for at least 1 hour, or overnight if you prefer.8 Take it out of the refrigerator and put it in the refrigerator. Chilled dough, sprinkle some flour on the board, roll the dough into a rectangular shape, and then fold the dough forward from one-third of the way down.9, and then fold forward again, hey, I can't say it clearly, it's like this.10, and then rotate the material by 90 degrees, that is to say, turn it vertically, and then fold it into three folds like this in the same way.11, it's like this. Then put it into a plastic bag and put it into the refrigerator to relax for 30 minutes.12, take out the dough, use a rolling pin to roll it into a rectangular shape, and then fold the same three folds, rotate 90 degrees, and continue to fold three folds. Then wrap in plastic wrap and refrigerate for 1 hour. </> fruit pie ingredients: </B> your favorite filling, egg yolks, sliced almonds about the filling: </B> </B> in fact, fruit pie filling as you like, but note that there must not be too much moisture, otherwise the pie will not bake through, the texture will not be crisp. I used leftover fruit from cooking fruit tea, then drained it well and mixed it with sugar. If you like durian, you can make durian filling, or bean paste, or cook off the water and drain the apples and sprinkle with cinnamon to make apple pie, or pumpkin pie, chestnut pie, whatever you want. Fruit Pie:</B>1, the pie crust is divided into two equal parts, one of which continues to be refrigerated to avoid melting the butter. Roll the other into a sheet slightly thicker than the dumpling skin, and then press it into a round shape with a mold. Meanwhile, preheat the oven to 200 degrees Celsius. 2: Fill the pie with the filling and spread some egg wash around the edges. 3: Seal the pie into a dumpling shape, cover with plastic wrap and store in the refrigerator, then take out the other half of the slice and shape it into a dumpling like this as well. 4: Coat the top of the pie with the yolk mixture. 5: Poke holes into the top of the pie with a toothpick. 6: Sprinkle the top with sliced almonds. 7: Sprinkle the top of the pie with the yolk mixture. 8: Sprinkle the top with the yolk mixture. Sprinkle almonds on top of the pie. Then place the pie in an oven that has been preheated to 200 degrees Celsius and bake for about 10 minutes to color the pie, then turn it to 180 degrees Celsius and continue baking for about 10 minutes until the pie is completely golden. If you can't finish the pie at one time, keep it in the refrigerator.7. Once baked, you can eat it while it's still warm and crispy, but don't burn it. If you can't eat it all at once, you'll need to bake it the next time you eat it to make it crispy.