Blueberry cheese pie
By JustonKunde
The recipe was based on Hai Lanlan's, and I changed it a little. My baking plate was too big. It didn't seem to be used for baking pie, but fortunately it worked.
Recipe Recommendations
- fine sugar 15g
- water 50g
- butter 60g
- low-gluten flour 150g
- milk 150ml
- animal whipped cream 90g
- cream cheese 120g
- eggs one
- lemon juice 5ml
- milk fragrance
- baking
- an hour
- ordinary
Steps for Blueberry cheese pie
1
Pie crust: Add fine sugar and softened butter to low-gluten flour.
2
Stir evenly with your hands to show the appearance of coarse corn flour, one by one.
3
Add water, mix until smooth dough, and wake for 15 minutes
4
Roll out the dough into thin dough sheets.
5
Cover the dough sheet on the pre-buttered pie plate.
6
Use a rolling pin to roll off the extra part of the edge.
7
Use a fork to stick some small eyes on the pie skin to avoid bulging during roasting. Set aside after binding.
8
Cheese filling: 1. Add fine sugar to the soft cream cheese.
9
2. Beat the cheese until fluffy, smooth and particle-free.
10
3. Add eggs, milk, and animal whipped cream to the cheese paste and continue to beat well.
11
4. Continue to add lemon juice and stir well.
12
5. Sift the low-gluten flour and add it, stirring well until there are no particles.
13
6. Pour the cheese filling into the prepared pie crust.
14
7. Preheat the oven to 170 degrees. Place in the middle layer for 35 minutes.
15
8. Put some blueberry jam on top of it.