Blueberry Pie

Overview

The blueberry pie looks beautiful and tastes delicious too.

Add low-gluten flour, salt, sugar, melted butter and egg liquid in a sealed box and shake vigorously until roughly formed into a ball. Open the lid, gather all the dough together and knead it into a ball without sticking to your hands. Wrap it in plastic wrap and refrigerate it for 30 minutes.
Take out the dough and place it on the plastic wrap, roll it into an even sheet
Place the dough sheet with the plastic wrap side up in the pie plate, remove the plastic wrap, use a knife to remove the excess around it, and use a fork to poke small holes in the bottom
Line with baking paper, place on a stone counter and bake at 180° for 8 minutes
Put the cheese, milk and butter into a container, cover it with plastic wrap and put it in the microwave for 1 minute to melt, take it out and stir evenly
Add corn starch and sugar and stir evenly with electric power. After cooling, add eggs and stir evenly. Finally, pour in lemon juice, stir evenly and pour into the pie crust
Finally, add fresh blueberries or blueberry jam and bake at 160° for 15-20 minutes. The specific time depends on your oven.
Finished product
embellishment
Cut