Honey Lavender Infusion Pie

Ingredients: For the crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, cold and cut into small cubes – 1/4 cup granulated sugar – 1/4 teaspoon salt – 3-4 tablespoons ice water

For the filling: – 4 cups fresh or frozen berries (such as blueberries, raspberries, or blackberries) – 1/2 cup honey – 2 tablespoons dried lavender flowers (culinary grade) – 1/4 cup cornstarch – 1 tablespoon lemon juice – Zest of 1 lemon

Prepare the Crust:a. In a food processor, combine the flour, sugar, and salt. b. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

c. Slowly add ice water, one tablespoon at a time, and pulse until the dough just comes together. d. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

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Make the Filling:a. Preheat the oven to 375°F (190°C). b. In a large bowl, combine the berries, honey, dried lavender flowers, cornstarch, lemon juice, and lemon zest. Toss until the berries are evenly coated.

Roll Out the Crust:a. On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. b. Transfer the rolled-out crust to the pie dish and trim the edges.

Assemble the Pie:a. Pour the berry filling into the prepared crust. b. Fold and crimp the edges of the crust to seal the pie.

Bake:a. Place the pie in the preheated oven and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.

Cool and Serve:a. Allow the pie to cool for at least 2 hours before slicing. b. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

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