Yogurt Blueberry Pie

Overview

The yogurt and blueberry pie that you can never tire of eating is crispy and crumbly. It tastes great with coconut flakes sprinkled on it. Friends who like it, please move!

Tags

• baking
• blueberry
• butter
• cake flour
• chicken liquid
• coconut
• corn starch
• sugar
• whipping cream
• yogurt

Ingredients

Steps

1. 1 Add 30g of room temperature softened butter and 13g of sugar and stir evenly.

   

2. 2 Sift in 48g of cake flour

   

3. 3 Knead the dough, put it in a plastic bag and refrigerate it for 30 minutes

   

4. 4 Make the pie liquid: Pour 31g egg liquid, 16g sugar, 18g whipping cream, and 10g yogurt into the container.

   

5. 5 Mix well

   

6. 6 Sift in 4g of corn starch

   

7. 7 Mix well and set aside

   

8. 8 Take out the chilled pie crust. Roll it out into thin sheets and press it into the mold. (It is now a hot weather and the pie crust may be soft when taken out, so it may not be easy to roll out. You can put it directly into the mold without rolling it out and just press it with your hands along the inside of the mold)

   

9. 9 The pie crust puffs up when baked so I lined it with soy beans. Preheat the oven to 150 degrees for 15 minutes

   

10. 10 After 15 minutes, take it out to cool slightly and place blueberries on top

    

11. 11 Pour in the pie liquid

    

12. 12 Put it into the preheated oven at 160 degrees for 35 minutes (the specific temperature is based on your own oven, this is for reference only)

    

13. 13 Halfway through, turn on the oven and sprinkle some grated coconut on top. (You don’t have to say it if you don’t like it)

    

14. 14 Finished product

    

15. 15 Finished product

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Crisp and falling off