May的生活札記

Walnut Streusel Blueberries Pie 核桃酸奶藍莓派

藍莓要接近尾聲, 拔了一些藍莓.
再試一下上次的藍莓派配方, 做了小小的更動, 在這裡做一下記錄.

----------------------------------------------------

    1 cup sour cream 酸奶
    1/2 cup sugar 糖
    1 egg 蛋
    2 Tbsp flour 麵粉
    2 tsp vanilla extract 香草精
    1/4 tsp salt 鹽
    2 1/2 cups fresh blueberries 藍莓
    1 (9 inch) unbaked pie crust 現成派皮


For the Streusel:

    1/2 cup brown sugar 二砂糖
    1/2 cup all-purpose flour 麵粉
    1/3 cup butter 奶油
    1/2 cup chopped walnut 核桃

------------------------------------------------

    烤箱預熱到400華氏度。
    將酸奶，糖，蛋，麵粉，香草精和鹽攪拌均勻，輕輕拌入藍莓, 放入未烘烤的派皮。
    streusel: 麵粉和糖混合,再切入成小塊的冰奶油奶,用叉子混合成散狀顆粒即可,加入切碎的核桃。
    將streusel灑在藍莓上, 400度烘烤15分鐘，再減到350度烤15分鐘, 直到金黃色。

1. Preheat oven to 400 degrees F
2. Beat together sour cream, sugar, egg, flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
3. Streusel topping: flour and sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. Sprinkle the streusel crunch topping over the top of the pie.
4. Bake pie at 400 degress for 15 minutes until the topping is golden brown, turn oven down to 350 degress bake for 15 minutes.