Blueberry Lavender Pie.
Ingredients
- 2 pie crust rounds, chilled
- 6 cups fresh blueberries
- 1/2 cup plus 2 tablespoons granulated sugar
- 3-4 tablespoons cornstarch
- 2 teaspoons dried lavender
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon cold salted butter, cut into small pieces
- 1 egg, beaten
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 2 tablespoons hazelnut liquor
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Instructions
- 1. Fit 1 pie crust round into a 9-inch pie plate. Lightly prick the bottom of the dough with a fork.
- 2. In a large bowl, toss together the blueberries, 1/2 cup sugar, cornstarch (use 3 tbs for a looser sauce or 4 tbs for a thicker sauce), 2 teaspoons lavender, lemon juice, and vanilla. Pour the berries into the crust. Arrange the butter pieces evenly over the berries.
- 3. Grab the second pie crust round and roll it out into a 12-inch circle. Place the crust over the berries. Alternately you can create a lattice design if desired. Using a fork, crimp the edges of the crust together to seal the pie up.
- 4. In a bowl combine 2 tablespoons sugar with 1 teaspoon lavender pinch the lavender and sugar together with your fingers to break the buds up into the sugar.
- 5. Brush the top crust with the beaten egg and sprinkle with lavender sugar. Using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, 1 hour in the fridge or 30 minutes in the freezer.
- 6. Preheat the oven to 400°. Bake for 20 minutes, then reduce the oven to 350 and bake another 30 minutes until the pie is golden and the sauce is bubbling.
- 1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
- 2. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.
Source
Original recipe: View Original