1. For the pie crust, mix the sugar into the softened butter, mix well, then add the egg mixture in three batches, mix well, sift in the low-flour and salt, and mix well with a spatula

2. Knead into a ball, then refrigerate for 30 minutes, return to the temperature and roll out until slightly softened; place the sheet over a pie plate, and roll over the pie plate with a rolling pin to cut off any excess sides; fork some holes in the bottom of the pie plate

3.

3. Press the red beans and bake in a preheated oven at 175℃ for 25 minutes, until the top of the pie crust is lightly browned and the texture is crispy

4. During the time between baking and cooling the pie crust, we can make the blueberry compote and the Cascade Sauce. Wash the fresh blueberries with water and drain, then pour into the sugar water and cook at least the amount of blueberry juice overflow can be

5. Kasbah sauce practice: 2 egg yolks and 30 grams of caster sugar mixed whisk together, sieve 30 grams of low-flour, gently mix well. Bring 150g of milk to a gentle boil and gently spoon it into the egg yolk mixture. Pour into a saucepan over low heat and cook while stirring, being careful not to get sticky. Stir until thickened, remove from the heat and set aside to cool

6. When the baked pie crust is cooled, fill with the filling, and then bake in the preheated oven (at the same temperature as the above) for 8 minutes. 1, when the chilled dough is taken out, sprinkle the case with some low-gluten flour to prevent staining, and then roll out the dough into a thin slice;

2, in the bottom of the pie plate with a fork forked some holes, to prevent the bulging of the baking time.