藍莓派

夏天真好啊. 無比新鮮美味的藍莓和櫻桃, 天天吃, 每次都覺得那麽好吃.

Pie Crust Ingredients:

• 1 1/2 cups whole wheat flour 全麥麵粉
• 1 1/2 cups oat flour 燕麥粉
• 1/4 cup virgin cold pressed coconut oil 生椰子油
• 1/4 raw sesame paste (tahini) 生芝麻醬
• 1/2 cup almond milk 杏仁奶
• 1/2 cup cold water 冷水

Blueberry Filling Ingredients:

6 cups (about 1 1/4 pounds) fresh blueberries 藍莓
1/4 cup whole wheat flour 全麥麵粉
1/4 pure maple syrup 天然楓糖漿
1 Tbsp lemon juice 檸檬汁
1/4 tsp cinnamon 肉桂粉
2 Tbsp coconut oil (or sesame paste, or almond butter, maybe mashed banana)
椰子油 / 芝麻醬 / 杏仁醬 / 香蕉泥 (哪種都可以, 下次我會試一下香蕉泥)

1. Prepare the crust. Mix all the crust ingredients to form a dough. Roll out half of the dough to fit over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill.

2. Gently mix the blueberries, flour, cinnamon, coconut oil (or whatever using) and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan.

3. Roll out remaining dough. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes.

4. Heat oven to 425°F. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a foil paper on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°.
Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.

參照:
allrecipes.com/recipe/healthier-pie-crust/
www.simplyrecipes.com/recipes/blueberry_pie/