Happy Memorial Day, everyone! I hope you’re relaxing with friends and family and enjoying today the best you can. Maybe you’re even headed to a cookout or hosting one yourself? If you are and need to prepare a dish, I recommend this delicious blueberry pie and lavender ice cream from my cookbook Picture Perfect Parties Rizzoli NY.
This is the most delicious blueberry pie recipe, and the lavender ice cream is a beautiful combination. I love to serve pie in vintage pie tins. Sometimes I slice a large piece and serve it to a couple with 2 forks. It’s a great way to mix it up.
Have a great holiday! xx
Blueberry Pie with Lavender Ice cream
You will need:
Pie Crust Ingredients * pie crust can be made up to 2 days ahead
– 2 1/2 cups all purpose flour
– 4 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 2 sticks butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water
– 3 tablespoons whole milk
Garnish: fresh lavender sprigs
Pie crust Preparation
In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.
For the filling, you will need:
– 4 cups blueberries
– ¾ cups sugar
– 3 tablespoons cornstarch
– 2 Tbsp. butter, cubed
Pour blueberries in a large bowl, sprinkle sugar, corn starch and salt over the blueberries, and toss lightly.
Preheat the oven to 425 degrees F
Cut crust into 2 pieces form 2 disks and roll out each pie crusts to about an 11-inch circle. Place 1 dough circle into a pie plate, add blueberry mixture, dot the top with butter and cover with top crust. Trim excess dough and Crimp edges with your fingers all around and cut slits in pie. Brush with milk and sprinkle with a teaspoon sugar. Bake on the bottom rack for 45 to 50 minutes until bubbly (shielding with aluminum foil after about 20 minutes or until golden) let cool and serve with lavender ice cream.
Lavender Ice Cream
You will need:
– 3 cups heavy cream
– 1 cup whole Milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla
Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.
Remove from heat pour into a bowl and let lavender steep for 30 minutes.
Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.
Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.
Whisk in honey and place into fridge chill until very cold.
Put into an ice cream maker follow manufacturers instruction.
Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.
Photo Credit : Deborah Whitlaw Llewellyn
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