This easy recipe for blueberry pie is given an elegant twist by the addition of the lavender cream.
Blueberry Pie with Lavender Cream Recipe
This easy recipe for a classic blueberry pie comes from The Allotment Cookbook, by Kathryn Hawkins (pub. New Holland, £12.99). She says that you can adapt the filling to use other soft fruits, as well as plums, peaches and greengages.
Ingredients - Serves 6-8
For the blueberry pie
- 350g (12 1/2 oz) plain flour
- 1/2 tsp salt
- 200g (7 oz) unsalted butter
- 150 g (5 1/2 oz) caster sugar
- 550 g (1 lb 3 oz) blueberries
- 4 tsp arrowroot
- 1 medium egg, beaten
For the lavender cream
- 300 ml (1/2 pint) whipping cream
- 2 Tbsp icing sugar
- 1 tsp ground lavender buds
Method
- Preheat the oven to 200C (400 F/ gas 6). Sieve the flour and salt into a large bowl and rub in the butter. Stir in 4 tablespoons of caster sugar and bind together with approximately 4 tablespoons of cold water. Knead lightly to form a smooth dough. Wrap and chill for 30 minutes.
- Roll out just over half the pastry on a lightly floured surface to fit a 20 cm (8in) round pie dish or tin, 5 cm (2in) deep. Cover and chill until required.
- Meanwhile, prepare the filling. Leaving aside 300g (10 1/2 oz) blueberries, place the remaining ones in a saucepan with 3 tablespoons of water. Bring to the boil, cover and simmer for 3 to 4 minutes until very soft.
- Cool slightly, then push through a nylon sieve to make a puree. Return to the saucepan. Mix the arrowroot with 2 tablespoons of water to form a paste and add to the blueberry puree along with 3 tablespoons of the remaining caster sugar. Heat, stirring, bringing to the boil and cook until thickened. remove from the heat and stir in the remaining blueberries. Set aside to cool.
- Spoon the cooled filling into the pastry case. Roll out the remaining pastry to make a lid, then brush the edge of the case with beaten egg and seal the lid on top, pressing the edge all round with the prongs of a fork.
- Make two small slits in the middle of the lid, brush all over with egg and dredge with the remaining caster sugar. Place on a baking shee. Bake for about 45 minutes until golden.
- To make the lavender cream, whip the cream until just peaking. Sieve over the icing sugar and fold in, along with the lavender. Cover and chill until required. Serve the pie hot or cold with a dollop of lavender cream.
Tip - if cream's too rich for you, why not substitute Greek yoghurt?
The copyright of the article Blueberry Pie with Lavender Cream in Pies/Cookies/Squares is owned by Rebecca Ford. Permission to republish Blueberry Pie with Lavender Cream must be granted by the author in writing.
