Blueberry and lavender pie with hazelnut crust

Blueberry and lavender pie with hazelnut crust

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

Unless someone stopped me I would try and put lavender in most desserts (lucky that Phoebe is here to stop me!). It’s not a ‘herb’ that you see used every day and if it’s not used with restraint it can really taste like a potpourri sachet. Thankfully we did show restraint in this recipe and the combination of the blueberry, lavender and the earthy crust is just right. Make sure to use an edible variety of lavender. — Kirsten

Ingredients

Quantity Ingredient
500g frozen or fresh blueberries
170g caster sugar
1 tablespoon cornflour
1 teaspoon crushed dried edible lavender
2 teaspoons vanilla bean paste

Hazelnut pastry

Quantity Ingredient
250g hazelnuts, finely ground
100g gluten-free plain flour
75g caster sugar
1 egg, lightly beaten with 1 tablespoon water

Method

  1. Preheat the oven to 180°C. For the hazelnut pastry, combine all the ingredients in a bowl to make a thick nutty paste. Using your hands, press the mixture into the base and side of a 21 cm pie dish. Bake for 10 minutes or until just dry then remove from the oven and leave to cool.
  2. Cook the blueberries and sugar in a saucepan over high heat, stirring, for 10 minutes or until syrupy. Remove from the heat and mix the cornflour with 4 tablespoons of the blueberry mixture in a bowl until smooth. Stir the thickened cornflour into the rest of the blueberry mixture along with the lavender. Cook for 5 minutes over low heat or until thickened. Cool slightly, then pour into the crust and place on a baking tray. Cook for 30 minutes until bubbling and jammy. Rest for 30 minutes before serving.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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