low gluten flour
8-inch pie plate
How to make mango pie
Soften butter at room temperature, cut into small pieces and place in a container
Mix in a bowl of low gluten flour and knead with hands until oil and flour are incorporated.
Knead it into a large grain of powdered flour.
Add the egg mixture, ice water, salt and granulated sugar and mix first.
Cover with plastic wrap and refrigerate for 30-60 minutes.
In a bowl, whisk egg yolks, granulated sugar and milk until sugar is melted.
Pour in the light cream and mix well
Add the honey, sift in the cornstarch and stir together (I forgot to take a picture of this step)
Roll out with a rolling pin into a round shape slightly larger than the pie plate.
Place pie crust in 8-inch pie pan and press all around to fit tightly into the pan.
Put a piece of tin foil on top of the beans
Bake in the middle of the preheated oven at 170 degrees for 10 minutes, remove the beans and continue baking for another 5 minutes.
Cut the mangoes into mango cubes
After removing the baked pie crust, add the diced mangoes
Strain the pudding filling through a strainer into the pie dish.
And a little mango on top.
Bake in preheated oven on medium heat at 175 degrees top and 180 degrees bottom for 30 minutes.
Sweet mango and smooth pie liquid collide for a different sensation!