Crispy blueberry and cherry pie

1

All ingredients.

2

Marinate the cherries in fine sugar for 4-5 hours and set aside.

3

Add butter, sugar, and salt to the flour.

4

Rub butter into fine particles in a dry powder bowl by hand.

5

The more uniform and thinner the better.

6

Add an egg yolk and 20 grams of water, knead into dough, and remove.

7

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8

Cover the dough with plastic wrap and chill for 30 minutes.

9

Apply a thin layer of vegetable oil to the pie mold for later use.

10

Refrigerate and remove the dough to relax for 10 minutes to make it soft and soft.

11

Then use a rolling pin to roll the dough into a round skin, rub the round dough into a pie mold with a rubber scraper, and press the dough evenly by hand.

12

Use a thick toothpick to make several micro holes on the blank, with the hole spacing slightly closer.

13

Then place the pie mold on the baking sheet.

14

Bake the blank at 190 degrees with upper and lower heat for 18 minutes.

15

You can make fillings during baking. Put 3 grams of gelatine powder in a small steel basin, then pour in the sugar water overflowing from the pickled cherries, then add 30 grams of blueberry jam and drop a few drops of rum, and place the small steel basin. Move it over low heat and cook.

16

Stir with a small spoon while cooking until it is rolled away and turn off the heat to cool.

17

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18

Remove the baked pie from the oven.

19

Allow it to dry slightly, remove it from the mold and transfer it to the tray where the floral pad paper is placed.

20

Pour the marinated cherries into the cooled blueberry liquid and soak for two minutes.

21

Then take out neat stacks of cherries and place them in the pie blank to make them more compact.

22

Stack the cherries and then pour in the blueberry juice until full. Finally, place the cherry pie in the cold room of the refrigerator, refrigerate for 1 hour, take out and serve. At this point, all operations are completed.

Blueberry Cherry Pie Features: Beautiful appearance, rich filling, flaky and fragrant crust, sweet and sour filling, cool texture, and delicious taste. Friendly Reminder: 1. It is best to marinate the cherries for a longer time for better flavor; 2. Ensure uniform thickness when pressing into the mold. This dough batch is exactly enough for a 15cm pie mold; you can adjust the ingredient proportions based on the size of the mold used. 3. There are two ways to make the filling: one is the method introduced here, and the other is to use cornstarch for thickening instead of gelatin powder. The disadvantage of the latter is that if it is too thick, it tastes bad, and if it is too thin, it gets messy everywhere and cannot be cut with a knife. Using gelatin powder or gelatin sheets, however, allows it to set into a whole, making it very convenient to serve. The prerequisite is not to add too much gelling agent; for this size, 3 grams is sufficient. It tastes soft and does not crumble, with a firmness slightly greater than jam, and tastes amazing