A little lavender goes a long way in this pie recipe.
Unless someone stopped me I would try and put lavender in most desserts (lucky that my co-author 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.
Blueberry and Lavender Pie with Hazelnut Crust
FOR THE HAZELNUT CRUST
- 1 2/3 cups hazelnuts, finely ground
- 2/3 cup gluten-free all-purpose flour
- 2/3 cup superfine sugar
- 1 egg, lightly beaten with 1 tablespoon water
FOR THE FILLING
- 18 ounces blueberries, fresh or frozen
- 3/4 cup superfine sugar
- 1 tablespoon cornstarch
- 1 teaspoon crushed dried edible lavender
- 2 teaspoons vanilla bean paste
- Preheat the oven to 350ºF.
- 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 an 8-inch pie dish. Bake for 10 minutes or until just dry then remove from the oven and leave to cool.
- 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.