I was inspired by my daily breakfast of blueberries with Greek yogurt and honey for this recipe. This pie mixes plump blueberries with a hint of floral lavender, honey and a swirl of cream. The mix of flavors reminds me that spring is on the way and it’s a great way to celebrate “Pi day” – March 14, the calendar representation for the mathematical symbol.

Lavender adds a subtle floral taste but it must be ground prior to cooking so it’s not overpowering. When shopping for lavender, opt for either fresh cut lavender or culinary dried lavender (this will only be the dried small flowers). I like to offset the floral taste with a little bit of lemon zest and juice to brighten it up.

The second half of the dough can be used to make any sort of topping for the pie. I cut strips and layered them to form a lattice top but to go the simplest route the dough can be rolled out and simply layered over the top with a small hole. I formed a few braided pieces and cut-out shapes to add some dimension to mine (all optional).


For the crust:
  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 cup (16 tablespoons) unsalted butter, cut into ½” pieces

For the filling:
  • 4 cups blueberries
  • ½ cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely ground culinary lavender*
  • ¼ cup honey
  • ¼ cup all-purpose flour
  • 3 eggs, divided
  • ½ cup heavy cream


For the crust:
  1. Add the flour, salt and sugar to a medium mixing bowl. Add the pieces of butter and use a pastry blender to cut in the butter until the mixture is coarse and pea size pieces of the butter remain.
  2. Add 4 tablespoons of ice water to the dough and mix with your hands until dough comes together. Be careful not to over-mix (you should still be able to see pieces of the butter).
  3. Divide the dough in half and wrap each in plastic wrap and flatten into disks. Refrigerate for at least 1 hour.
  4. Heat oven to 425ºF. On a clean, lightly floured work surface, roll out one half of the dough into a 14-inch circle. Wrap around a rolling pin and unroll on a 9-inch pie pan. Trim a 1-inch overhang and fold under to form a rim. Prick the dough with a fork.
  5. Add a piece of parchment paper over the dough and fill with pie weights or uncooked rice. Bake until the dough is firm about 10 minutes, then remove the pie weights and parchment paper and continue baking the crust until pale golden brown, about an additional 5 minutes. Let cool.

For the filling:
  1. In a large mixing bowl, toss together the blueberries with the sugar. Use a wooden spoon to stir together, using the back of the spoon to mash some of the blueberries. Let sit for 1 hour to let the blueberries macerate. Discard 2 tablespoons of the liquid that develops then stir the mixture together with the lemon zest, lemon juice, lavender, honey, and flour. In a small bowl whisk 2 of the eggs then whisk together with the heavy cream then gently stir together with the fruit mixture.
  2. Pour the filling into the prepared crust. Roll out the remaining half of the dough into 10-inch x 14-inch rectangle. Cut into 12 1-inch strips. Arrange 6 strips across the pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press the ends into the crust edges. Whisk together the remaining egg with 1 tablespoon of water and brush the crust with the egg wash mixture.
  3. Bake until the crust is browned and the filling is bubbling, about 40 minutes, rotating halfway through. Let cool completely then slice into equal portions.

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