My secret ingredients to this delectable blueberry pie are lemon and lavender! These flavors are just beautiful together!!! They belong together.
The lavender that I used was gifted to me from my friends at Friends of the Earth Lavender. It’s grown in Central California.
https://www.friendsoftheearthlavender.com/
Ingredients:
6 cups of blueberries.
1 cup of sugar
Juice & zest of 1 lemon
1 tbsp vanilla extract
1/2 tsp dry, crushed lavender
1 tbsp cinnamon
1/4 tsp sea salt
2 tbsp of cornstarch
1/4 cup all purpose flour
Make 2 pastry doughs (doubling the below recipe)
Pastry dough/all butter pie crust
1 1/4 cup all purpose flour
1/4 tsp salt
1 stick of cold cubed butter
1/4 cup ice water
Directions:
Mix the salt & flour.
Rub the pieces of butter into the flour between your fingers. You will create crumbles. When there are at least walnuts size pieces, add in the ice water. Form a dough. Wrap it in plastic wrap and let it sit in the fridge for an hour. It must be cold for you to roll it out.
Thoroughly mix all of the ingredients together and allow them to sit so that the berries macerate in the sugar & lemon juice for 20 minutes. I like to break a few of the blueberries to help it along. In the meantime, preheat the oven to 475 F.
Prepare you pie crust and place it in your pie pan.
Add the mixture into the pie crust.
I created a lattice with the second pastry dough disk. Cut some of the excess of the first disk that is hanging over the pie tin, and then fold and crimp to create a ruffled border.
Apply an egg wash. Sprinkle sugar on the crust. Bake for 25 minutes at 475 F. Lower the temperature to 375 F and tent a large piece of foil over it. Continue to bake for another hour.
The long bake helps the filling thicken and the crust to bake beautifully!
Let it rest at room temperature for at least 4 hours. It will continue to thicken as it cools down.
Enjoy and Kali Oreksi!
on xenia street 