Traditional cherry pie

1

Butter and flour are mixed。

2

Full mixing of butter and flour by pressure by hand。

3

Put the yolk, the sugar, the salt, the cold water, and it'll be in the face。

4

With scratchboards or hands, the noodles continue to be wet。

5

Pack the tiara in a fresh bag and put it in a freezer for more than an hour。

6

A fresh bag was placed on the board, the upper pack was placed, and a fresh bag was placed, and the face was turned into a face。

7

Get rid of one side of the bag, put the face off that side on the plate, put it in shape。

8

Then take off the other side of the bag and remove the excess skin from the edge。

9

Put the cherry pie in the pie。

10

In the same way, the rest of the pasta is covered on the face of the pie。

11

Remove the extra skin on the edge and brush the whole egg fluid on the skin。

12

With toothpicks on the skin of the pied skin, a small hole is placed, 220 degrees below the floor and 25 cents are baked until the surface is yellow, and it is taken out for cyanide。

1. Make sure the cherry filling is completely cooled before using it. 2. Using a plastic bag makes handling easier because the pie dough is fragile; rolling it out directly causes it to crack and makes it difficult to lift. 3. Poke some holes in the pie crust so that the steam generated inside can escape during baking; otherwise, the surface will burst. 4. Cut the cherry pie only after it has cooled; if you cut it while it is hot, the cherry filling will easily leak out. (Because the pie dough is flaky and fragile, rolling it out directly causes it to crack and makes it difficult to lift. Using a plastic bag is for easier handling of the dough.)