I want to cut into this pie. I want to so badly.
Unfortunately, this pie was made on commission for a childhood friend, and thus must remain intact.
That said, I’ve made this pie before and it is a winner. It smells fantastic. It is the best smelling pie I’ve ever made.
Lavender is incorporated into this recipe by means of lavender spiked sugar. To make lavender sugar, simply grind dried lavender florets with the back of a spoon into granulated sugar and allow stand covered overnight in order for the sugar to absorb the oils. The ratio I’ve used has been one and a half teaspoons of lavender per cup of sugar.
Add a dash of spices, a baking apple and a few cups of blueberries, and viola! The perfect dinner party pie
For this pie, I made enough pie dough for three crusts (the recipe below makes two crusts) in order to have enough dough for the leaf border. I usually end up with extra, but it’s better than not having enough!
Adding a bit of color to your pie is easy enough. Simply mix food coloring into a tablespoon of vodka and begin painting! I applied a few layers of color in order to get the depth that I wanted, with the final layer occurring naturally as the pie browned in the oven.
Butter pie crust
From the Four & Twenty Blackbirds Pie Book
2 1/2 cups flour
1 cup cold butter, cubed
1 tbsp refined sugar
1 tsp salt
1 cup ice water
1/4 cup apple cider vinegar
Mix ice water and apple cider vinegar in a glass or measuring cup. Set aside.
In the bowl of a stand mixer or with a hand mixer, whisk together flour, salt and sugar.
Add cubed butter. The dough will begin to cut together.
When the mixture forms pea sized crumbles, sprinkle in three tbsp of the ice water and apple cider vinegar mixture, one at a time. Allow the dough to come together until shaggy. Add an additional tbsp if dough still appears dry and crumbly.
Turn dough out onto a floured surface and bring together with hands. Form two discs. Wrap and refrigerate for at least an hour.
Blueberry lavender filling
2 1/2 lb ripe blueberries
1/2 cup lavender sugar (instructions above)
1/4 cup brown sugar
2 tbsp lemon juice
1 baking apple (I used Granny Smith)
2 tbsp corn starch
1/2 tsp salt
1/4 tsp allspice
1/4 tsp cloves
Peel and grate the apple and stir in lemon juice. Toss the blueberries and remaining dry ingredients together in a large bowl. Gently fold in apple/lemon mixture and set aside.
Preheat oven to 400 degrees.
Roll out one pie dough disk on a floured surface. The resulting circle of dough should be about 12 inches in diameter. Gently line a 9 inch pie pain, allowing the edge of the dough to hang off the sides (I always use this pie pan).
Fill prepared pie crust with fruit.
Roll out second dough disk. Use cookie cutters to stamp out shapes or a pizza cutter and a ruler to shape a lattice topping. Cover and finish the pie how you choose.
Whisk the egg and gently brush exposed pie crust.
Place finished pie in the fridge for ten minutes before baking.
Place pie on the bottom most rack of your oven and bake at 400 degrees for 20-25 minutes.
At this point, the pie should be evenly browned. Cover with tinfoil to prevent the crust from burning.
Turn oven down to 375 degrees and bake for another half hour or until the blueberry juices have bubbled and thickened.
Remove from oven and allow to cool completely before cutting and serving.