Mushroom Pie (originally called Mushroom Custard Cake)

After baking the pie crust, let it cool!

The pieces that are going to be cut are cut!

Mix the eggs, egg yolks, salt, pepper, and oil well!

Then pour it into the washed and chopped ingredients.

Scoop into the tart crust (don’t rush to unmold yet) and bake it together with the mold; there is still some tart filling left! Put into the oven at 180 degrees for 35 minutes (preheat the oven for 5 minutes first).

Let it cool, unmold it, and eat! Delicious!

Dough: Soften the butter until it can be pressed, then beat evenly with an electric mixer at high speed;

Add fine granulated sugar and mix on medium-high speed until well combined;

Beat the eggs, weigh and add 10 grams of whole egg liquid, and mix evenly;

Sift in the low-gluten flour and mix with a spatula until well combined and there is no dry flour remaining;

Use your hands to form the dough into a ball, place it in a plastic bag, slightly flatten it, and refrigerate for about half an hour to relax.

Roll out the pie crust in a resealable bag to a size with a radius about 3 cm wider than the pie pan; Tips: Chilled, rested pie crust is relatively firm and has a matte surface without any shine from oil.

Cut open the plastic bag and transfer the pie crust into the mold;

Fill the pie crust into the pie pan, and lift the plastic wrap;

Use a rolling pin to roll off the excess pie crust;

Press the edges of the pie crust all around so that the crust sticks to the mold, with the edges slightly higher than the mold.

Prick the bottom of the pie crust with a fork to prevent it from puffing up during baking;

Place it in the middle layer of the oven and bake at 170°C with both upper and lower heat for about 18 minutes, until the surface of the pie crust turns slightly golden, then take it out and let it cool for later use.