Blackberry Lavender Pie

Summer is a time of many things- memories, smells, textures and experiences. It’s constant and enveloping heat putting the ever-hungry progress monsters to sleep and enticing instead a delectable drowsiness that is more amenable to allow life to take its course.

There is something about a summer pie in a dimly lit and still smoldering evening that I dream about in the colder months. I feel that this recipe I have put together is an embodiment of a summer memory. When I bite into this pie, I recall evenings at the hunting cabin, creating this pie with my son, listening to the gentile screams of the scrub Jays, and afternoon naps. I hope that this this tangy, sweet and unique lavender pie transports you to the hills of my home.

W H A T Y O U ‘ L L N E E D

• Mixing bowl

• Rolling pin

• Spoons to mix

• Pastry cutter (or two forks) for mixing pie dough

• Measuring cups and spoons

• Pizza cutter or knife for cutting dough

• Sauce brush

I N G R E D I E N T S

The Filling

• 2c Blackberries. I used freshly picked but you can use store bought if needed. I do stress to stay away from frozen as it can release to much water.

• 1 tsp lavender (I used French Lavender which is very potent but you can use English or any variant really.

• 1/2 C to 1C sugar This really depends on your preference

• 3 Tbsp orange juice

• 1 Tbsp vanilla

• Squeeze of 1/2 lemon

• A handful of flour

  I used fresh picked berries and so washed them well and patted them all dry with a cotton tea towel. Your blackberries I presume will be in a bowl. Add in your wet ingredients and your sugar atop the berries and work over a few times with your hands. Throw in a handful of flour (or so) and work over again, gently as not to turn the berries into mush. If you have mixed the filling before the pie crust, set them in the fridge to keep cool while you assemble your dough.

I N G R E D I E N T S

The Butter Crust

• 4C + 1 Tbsp flour (626)grams

• 2tsp salt

• 2Tbsp sugar

• 2 sticks (460)g butter (very cold)

• 2Tbsp ice cold water

• 1 egg (for egg wash)

Add dry ingredients first and give a quick whisk. Add then, your cubed up, cold butter.

Using a pastry cutter, two forks or a food processor, work butter + flour until butter cubes become the size of peas or a bit bigger and everything looks shaggy

Begin adding in your ice cold water, 1-2 Tbsp’s at a time working the dough thoroughly between each Tbsp added. Once dough starts to form, you will need to use your hands to work in the water. Once fully formed, your dough should feel cold, a bit wet and tacky but should not be sticking uncontrollably to your hands.

Work your dough into a ball and set in fridge to firm. (this could take 20 mins to an hour depending) I personally have no patience and put a tea towel over the bowl and place in freezer for a shorter time period.

Once dough is firm, take out and cut the dough ball in half. One will be for your base (pie dish) and the other ball back in the fridge while you work the first.

Roll out your first ball to about ten inches (I always despised when recipes would explain the thickness and inches of dough as if I had a ruler) and so I simply say do not make the base thicker than what you are willing to eat AND likewise, do not make it so thin that the berries fall through. You can use your hands or a bench scraper to lift and place in your pie dish. Gentilly, work your hands inside to flatten. Its ok if it rips, simply use thumbs to wipe repeatedly to form together like playdough. Put dish in fridge or freezer.

Pull out cold pie dish and add your filling to the pie. You want to make sure that you stop filling about quarter inch from the top as filling will bubble over.

Your second ball is to roll out and either use a pizza cutter or sharp knife to cut into 1-2 inch wide strips (if you’re going for the traditional lattice) The trick to the lattice is to lay all strips down and the second set of strips will weave in between the others.

example: one over, one under, one over, one under.

If you would like an article or youtube on how to decorate a pie, please let me know in the comments. For the sake of a shorter read, we will be sticking to the recipe!

Beat one egg and use the sauce brush to brush the egg over the top of the pie.

Sprinkle with raw sugar for the beautiful large granulated look. Place in the oven at 400 degrees for 30-40 minutes.

B A K E R S T I P

Take a piece of aluminum foil and cut a large 5 inch circle in the center. Pull pie out and place tinfoil over the pie and bake at 350 for an additional 20-30 minutes.

Pull pie out and let cool.