King's faction

Overview

King's pie is a representative French classic pie originating from pithivies in central France. The best part is that you don’t need a baking mold or pie plate to make King’s Pie! The unique pattern of curves radiating from the center is the characteristic of the King's style. The pie is filled with almond cream, making it a delicious snack full of aroma.

Tags

• baking
• afternoon tea
• almond flour
• butter
• egg
• egg liquid
• low gluten flour
• pie crust
• powdered sugar

Ingredients

Steps

1. 1 Cut the pie crust dough into 2 equal parts and use 1 part;

   

2. 2 Cut the used pie dough into 2 equal parts, place each on a surface sprinkled with dry flour, and use a rolling pin to roll it into a square dough of about 20 cm;

   

3. 3 Place them separately on plastic wrap, separate them, put them on a flat plate, and put them in the refrigerator to refrigerate;

   

4. 4 Then make the almond butter (the method will be introduced in detail in the following blog); take out a piece of pie crust for the base from the refrigerator, place it on baking paper, and use an 11 cm round mold to make a circular mark in the center of the pie crust;

   

5. 5 Brush some water on the outer edge of the 11 cm diameter round seal;

   

6. 6 Pipe the almond butter into a spiral shape from the inside out;

   

7. 7 Fold the other pie crust in half and place it at a 45-degree angle to the bottom pie crust. While unfolding the pie crust, squeeze out the air between the pie crust and the filling, and finally cover the almond butter entirely;

   

8. 8 Use your fingers to press the edges of the almond butter tightly so that the upper and lower crusts are tightly combined, then place it in the refrigerator for about 15 minutes (remember: do not refrigerate for more than 30 minutes, otherwise it will not expand easily when baked);

   

9. 9 Take out the refrigerated almond butter embryo and use a 4.5 cm diameter circular mold to make a semicircular imprint like a petal;

   

10. 10 Then use a knife to cut the pie crust along the semicircle mark;

    

11. 11 Carefully tear off the cut pie crust;

    

12. 12 Spread a thin layer of egg wash on the surface of the pie crust;

    

13. 13 Use the tip of a knife to poke a hole in the center of the pie;

    

14. 14 Then use a mold ring with a diameter of 8 cm to press out the curved pattern;

    

15. 15 Use a knife to cut into half the thickness of the pie crust along the grain;

    

16. 16 Starting from the hole in the center and working downwards, score the entire pie crust into beautiful lines at a fixed distance;

    

17. 17 The petals on the edge are also cut into a grid-like pattern with a knife;

    

18. 18 The tip of the knife cuts through many places along the lines to serve as pores for steam to escape;

    

19. 19 Preheat the oven to 200 degrees, put the baking sheet into the oven, turn the heat up and down, and bake on the middle layer for 20 minutes;

    

20. 20 After 20 minutes;

    

21. 21 Sprinkle powdered sugar on the surface;

    

22. 22 Put it back in the oven at a temperature of 200 degrees and bake for another 30 minutes; (Bake for a total of 50 minutes.)