I was a little skeptical because I had never used lavender in a dish before, but after looking online I found that I could indeed use the lavender that is growing right off my back porch. I wanted to make something that had more spring and summer flavors and that is also light and refreshing.
I found a blueberry lavender pie on Pinterest to use as a guideline. However, the recipe I found used cream and made more of a custardy filling so I opted to leave out the cream and added honey in lieu of some of the sugar. You can taste the lavender on the back end, but it's subtle and definitely not overpowering. It adds a little something different that you wouldn't expect from a regular blueberry pie.
Servings: 8
Prep Time: 20 min
Total Time: 1 hr 10 min
INGREDIENTS:
Pre-made Pie Crust
2 quarts of fresh blueberries
1/3 cup sugar
Zest AND juice of 1 lemon
8 lavender buds, finely chopped or ground
1/3 cup honey
2 tablespoons flour
1/2 teaspoon salt
DIRECTIONS:
1. Preheat oven to 425 degrees, grease a 9-inch pie dish and add the bottom crust to the prepared pan.
2. In a large bowl, combine all of the remaining ingredients. Feel free to mash some of the blueberries as you mix. Allow mixture to sit for a half hour and macerate.
3. Strain the filling mixture and reserve half of the liquid. Place the strained filling mixture in the prepared pie crust and evenly pour the reserved liquid over the top. Dot with tiny pieces of butter and add the top crust. Crimp edges and poke holes in the the top crust to let steam escape if needed. Brush with an egg wash and sprinkle with sugar.
4. Place pie on a cookie sheet before putting it in the oven. Bake for 45 minutes or until golden brown.
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