low gluten flour
How to make delicious pumpkin pie (8″)
Soften butter at room temperature, add powdered sugar and low gluten flour.
Add two egg yolks and mix well with your hands
Knead a ball on a plate, wrap in plastic wrap and refrigerate for half an hour.
Before preparing the pie crust, you can wash and cut the pumpkin into chunks and steam it in a saucepan over high heat for 15-20 minutes or until tender
After steaming, drain the pumpkin, puree it in a blender, add sugar and mix well.
Add 1 egg and 1 egg yolk and whisk well with a hand mixer (the picture shows the amount to make two)
add light cream
Stir well and sift (may not)
Take the dough out of the refrigerator and roll it out into a circle about 0.5cm thick, you can always compare the size with a grinder.
Place the pie crust down on the mold, shaping the sides with your hands, and then roll along the sides of the mold with a rolling pin, cutting off any extra sides. Meanwhile preheat the oven.
Use a fork to make some holes.
Pour in the pumpkin filling
Oven at 190 degrees for 10 minutes, 150 degrees for 30 minutes.
Stuffing is bulbous when first baked and will fall back down as the temperature drops.
Sprinkle a little coconut, finished.
2、After the pumpkin filling is done, it will be about 365 grams per pie, pour it into the mold and it will be 9 minutes full.
3, the amount of ingredients in the pumpkin is peeled to remove the flesh, if you want to bring the skin to steam, the amount should be increased a little bit