The Kitchen McCabe

Eat Beautifully.

  • Home
  • About
    • Contact
  • RECIPES
  • PRESETS
  • Work with Me
    • Press

Blackberry, lemon & Lavender Pie

August 16, 2016 by Kayley 11 Comments

*This Blackberry Pie is scented with lemon zest and lavender for a tangy, floral take on a classic summer pie.

Blackberry, lemon & Lavender Pie

Despite my lack of gardening  prowess, our blackberry bushes are producing mass amounts of berries this summer. “Apparently” you are supposed to cut the canes that produce that year back in the fall so that they will be ready to grow the next year.

Yeah. We didn’t do that.

They grew wild and untamed all through the spring and early summer without so much as a single blossom appearing. But, come July, we had white blossoms covering the unruly canes and now here we sit in the middle of August, drowning in dark, juicy blackberries. The canes on the right side of the house are the size of my thumb. Unfortunately you have to dig back behind unnervingly large spider webs to get to them, which means that we only get to eat them when my husband or recklessly brave neighbor are around to fish them out.

Regardless, we have loads of beautiful berries and the first thing I did when I picked a large basket full was make this pie!

Blackberry, lemon & Lavender Pie

Blackberry pie is a wonderful thing. But add in a little lemon and a bit of lavender and you have something unusual and special. Lavender and berries are one of my favorite combinations. I like to use lavender oil (food grade, or course) because it takes so little to add a hint of lavender and it keeps for a long time. I add three drops of oil because I love lavender and like it to be very present in my pies, but if you aren’t such a fan, add one or two drops.

Blackberry, lemon & Lavender Pie

Blackberry, lemon & Lavender Pie
 
Print
Serves: 1 9" Pie
Ingredients
  • FOR THE CRUST:
  • 2½ cups White Whole Wheat Flour
  • 3 tablespoons fine Cane Sugar
  • ¼ teaspoon Sea Salt
  • ¼ cup Shortening
  • 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
  • ¼ cup + Ice Water
  • FOR THE FILLING:
  • 5 cups Blackberries
  • Juice of ½ a large Lemon
  • Zest of 1 Lemon
  • 2-3 drops Lavender Oil
  • 1 cup Turbinado or Demerara Sugar
  • 5 tablespoons Tapioca Starch
  • 1 egg, beaten
Instructions
  1. FOR THE CRUST:
  2. Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Pulse the mixture a few times until blended together.
  3. Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
  4. With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
  5. Divide the dough in half, wrap up one half and set aside.
  6. Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish.
  7. Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough around the edge of the pie.
  8. Place the crust in the fridge and make the pie filling.
  9. FOR THE FILLING:
  10. Place the blackberries, lemon juice, lemon zest, lavender oil, tapioca starch, and sugar in a large bowl. Toss to coat - tapioca starch should dissolve.
  11. Spoon the mixture evenly into the dough lined pie dish.
  12. Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of 1/16". Cut the dough into thin strips and cover the pie in a lattice pattern.
  13. Cut off the pieces of lattice that hang over the pie crust.
  14. Brush beaten egg over the top of the pie crust.
  15. Cover the top of the pie with a loose layer of tin foil.
  16. Bake on the middle rack of an oven at 375 degrees for 45-50 minutes.
  17. Remove the tin foil and continue baking the pie until the filling is bubbling. The center of the filling should be thick and gel-like.
  18. Remove from the oven and let cool.
  19. Serve warm or at room temperature with vanilla ice cream.
3.2.2925

 

Blackberry, lemon & Lavender Pie

More Pie:

Triple Berry Pie

Rosy Rhubarb & Strawberry Pie

Cherry & White Balsamic Slab Pie

Blackberry, lemon & Lavender PieBlackberry, lemon & Lavender PieBlackberry, lemon & Lavender PieBlackberry, lemon & Lavender PieBlackberry, lemon & Lavender PieBlackberry, lemon & Lavender Pie

 

 

You Might Also Like:

  • Blueberry Lavender Pound Cake with Lemon Mascarpone Cream | thekitchenmccabe.com
    Blueberry Lavender Pound Cake with Lemon Mascarpone Cream
  • Chocolate Dipped Italian Butter Cookies | thekitchenmccabe.com
    Chocolate Dipped Italian Butter Cookies
  • Peanut Butter Fudge Brownies

Filed Under: Desserts, Pies and Tarts, refined sugar free

« Zucchini Browned Butter Oat Cake + Apricot Caramel
Chocolate Chia Hemp Heart Bars »

Comments

  1. Amanda @ Cookie Named Desire says

    August 17, 2016 at 7:53 AM

    I would love to be able to grow as many fruits and berries as you do! It’s the only thing that makes me think moving further away from the city so I can move out of my garden pots. I do love a touch of lavender with my fruit, so this pie sounds divine!

    Reply
  2. sarah says

    August 17, 2016 at 5:14 PM

    Gosh that looks absolutely mouth watering! Well done

    Reply
  3. Julia @ HappyFoods says

    August 18, 2016 at 8:43 AM

    I prefer pies to cakes and this pie looks like something I would go for right away!

    Reply
  4. Laura | Tutti Dolci says

    August 21, 2016 at 12:03 AM

    Be still my heart, that lattice is everything! Gorgeous pie!

    Reply
  5. Alanna says

    August 21, 2016 at 1:19 PM

    Prettiest lattice ever!

    Reply
    • Kayley says

      August 21, 2016 at 5:24 PM

      Thanks so much, Alanna! xo

      Reply
  6. VLS says

    November 27, 2016 at 8:00 PM

    Where do you buy food quality Lavender Oil? All lavender oils I know are not recommended to ingesting. It is difficult to find medical quality in the USA.

    Reply
    • Kayley says

      October 19, 2017 at 8:36 AM

      doTERRA carries food grade oils =)

      Reply
  7. Ali says

    August 25, 2017 at 7:08 PM

    I just made this pie, and I love it! I really love the touch of lavender and the kick the lemon gives it. I used a little less sugar than you called for, and lavender bitters instead of oil, but otherwise followed the recipe exactly. Thanks for the great recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

Popular Recipes

  • Toffee Vanilla Pound Cake + Pumpkin Seed Brittle
  • Flourless Chocolate Mousse Torte
  • Caramelized Banana Upside Down Cake
  • Double Carrot Bundt Cake + Pistachio Chevre Glaze

SEARCH THE KITCHEN MCCABE

Recent Pins

Recent Instagrams

Instagram did not return a 200.

Follow on Instagram

Privacy Policy

Copyright © 2022 · Designed by Snixy Kitchen · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress