Strawberry cheese pie

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I'll take the butter off the fridge

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Sifted low-stamped flour and salt, with a little touch of hands, so the flour is covered in butter

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Scratch the butter flour like meat

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Cut the butter into as little particles as possible, pile up the flour, dig a hole in the middle and pour it into cold water

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Pumping flour with scratching plates to keep the flour and the water even

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When you don't have dry flour, you rub it in your hand and put it in the room for an hour

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When the noodles are settled, they'll be thin on the mat. Snippets

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Scratch the good ones carefully and remove the extra ones

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Put the pip in the middle of the preheated 190-degree oven for 15 minutes with a fork on the bottom of the skin, and then put it in the middle of a pre-heated oven, with a fire, with a 15-minute roast, and a little yellow hair on the skin

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You can make pies when you're baked. The cream and cheese room is softened or insulated to soften, with fine sugar, and electrically punched with an egg

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2-3 rounds of egg fluids added and continued to be strangled with an eggbeater

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Add strawberry canned sugar and vanilla

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Smuggles evenly and becomes pie, and the cooling room is set for more than half an hour

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In the still pie, in the baked skin, a couple of dry canned strawberries in the pie

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Then put it in the middle of a preheat 155° oven, up and down, and for about 35 minutes, until the pie is fully condensed and the surface appears in microgold yellow

Notes: 1. The crust for this pie is very flaky and delicious. It is important to note that when making the crust, use hard butter that has not been softened. 2. Do not knead the pie crust dough for too long after it is made, otherwise it will affect the flakiness and tenderness of the crust. 3. The pie crust needs to be baked twice in total: first by itself, and then again after the filling is added. The temperature for the first bake should be higher than the second to ensure the crust is dry and flaky. 4. When baking after adding the filling, use a lower temperature and bake slowly to set the filling. It is normal for the filling to crack slightly during baking; it will settle after coming out of the oven. If the cracking is severe, it indicates the oven temperature is too high; try lowering the temperature. 5. The strawberries in the recipe can be replaced with your favorite fruits, such as pineapple, yellow peach, etc. This allows you to make fruit pies with different flavors.