Blueberry Lavender Pie Recipe -Step by Step Guide:- This Blueberry Lavender Pie is the perfect summer treat, and it’s really simple to make. It’s full of blueberries, extra juicy, and tastes great with lavender, which is a summer scent.
Blueberry Lavender Pie Recipe -Step by Step Guide
The bottom of the pie is made from a simple dough made of salted butter and rye flour. Lots of fresh blueberries and lavender and lemon in the filling make it taste like the best blueberries ever. Lavender sugar is sprinkled on top of the pie right before it goes into the oven. This makes the best extra-sweet crust. Classic with just the right twist and a beautiful pop of blue. Tasty and sure to become a new summer favorite.
Ingredients
- 2 pie crust rounds, chilled
- 6 cups fresh blueberries
- 1/2 cup plus 2 tablespoons granulated sugar
- 3-4 tablespoons cornstarch
- 2 teaspoons dried lavender
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon cold salted butter, cut into small pieces
- 1 egg, beaten
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Instructions
- Fill a pie plate measuring 9 inches with one round of pie crust. Prick the bottom of the dough with a fork in a light and gentle manner.
- Blueberries, a half cup of sugar, cornstarch (use three tablespoons for a sauce that is more liquid or four tablespoons for a sauce that is more thick), two teaspoons of lavender, lemon juice, and vanilla extract should be mixed together in a large bowl.
- The berries should be poured into the crust. Place the butter pieces in an even layer on top of the sweet berries.
- Take the second round of pie crust and roll it out into a circle that is 12 inches in diameter. Next, place the crust on top of the berries. It is also possible to make a lattice pattern if that is what you want to do. Crinkle the edges of the crust together with a fork to ensure that the pie is completely sealed.
- Two tablespoons of sugar and one teaspoon of lavender should be mixed together in a bowl. Using your fingers, pinch the lavender and sugar together to break the buds up into the sugar.
- The beaten egg should be brushed onto the top crust, and then lavender sugar should be sprinkled on top. For the purpose of creating air pockets, cut four holes in the top of the crust using a knife that is sharp.
- Cover the pie and place it in the refrigerator for one hour or in the freezer for thirty minutes, or until the crust is firm.
- Prepare the oven by preheating it to 400 degrees. After twenty minutes in the oven, reduce the temperature to 350 degrees and continue baking for another thirty minutes, or until the pie is golden brown and the sauce is bubbling.
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