1, ingredients: pineapple 100g, 100g of low gluten flour, 53g of butter, 10g of powdered sugar, 20g of sugar, 1g of salt, 20g of water starch.

2, low gluten flour, powdered sugar, butter mixed, rolled into flocculent, kneaded into a ball.

3, wrapped in plastic wrap, put in the refrigerator for half an hour.

4: Melt the butter in a saucepan.

5: Pour in the chopped pineapple and sauté until soft, add sugar and salt and sauté until melted.

6, water starch thickening, stir fry until dough.

7, the dough rolled into a pancake.

8: Put the pancake into a pie mold, press the excess edges and insert small holes in the bottom.

9: Place pineapple filling in the mold and take the excess from the bottom of the pie, cut it into strips and weave it over the top.

10: Brush egg wash over the cake.

11, bake at 180 degrees for 15 minutes, 160 degrees for 20 minutes.

12, a delicious pineapple pie is finished.