Blueberry Lemon Verbena Pie Filling

By daiseyduck

Ingredients

• 2/3 cup / 3.5 oz / 100g natural cane or brown sugar
• 20 fresh lemon verbena leaves, chopped
• 1/3 cup / 1.5 oz / 45 g flour
• 1/4 teaspoon fine grain sea salt
• 2 pounds of blueberries, rinsed (see head notes)
• 2 tablespoons fresh lemon juice & zest from that lemon
• 2 tablespoons butter
• 1 egg plus 1 tablespoon water, whisked
• Large grain sugar, for sprinkling (optional)

Details

Adapted from herriottgrace.com

Preparation

Step 1

Preheat your oven to 425F / 220C, with a rack in the bottom third.

Roll out your pie crust – top and bottom – on a flour-dusted counter. I tend to work the edges a bit first (particularly if I’m getting cracks) – roll and turn, roll and turn, dusting with flour when necessary. Flip once or twice. Work quickly and keep the dough moving. Place between unbleached parchment paper or Silpats, and refrigerate while you make the filling. If you’re nervous about rolling out the crust, have a look at the second part of Melissa Clark’s video. See how she’s not super fussy? Channel some of that. If you need an extra confidence booster, read this. It’s o.k. if your dough doesn’t roll out into a perfect circle – you can patch and pinch later if needed. Just shoot for 11 or 12-inch inch rounds.

Make the filling by grinding the lemon verbena and sugar together in a mortar and pestle – this releases some of the oils and fragrance in the leaves. Transfer to a large bowl and add the flour and salt. Stir in the wet blueberries, and toss gently until well combined. Set aside.

Line a 9 or 10-inch pie plate with the bottom piece of pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed.

Fill the crust with the berries, drizzle with lemon juice, and dot with the butter. Brush the rim of the bottom crust with a bit of egg wash, then top with the other piece of pie crust. Trim the top crust a bit if needed, then press the top and bottom crusts together at the edges. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers. Brush the crust with more of the egg wash and place in the oven for about 45 minutes – until the crust is deeply golden. Check your pie regularly after 25 minutes. If you need to foil the edges of the pie – pull it out and do so – this way the edges wont get too dark and dry. I don’t have to foil in my oven for this pie, even at this temp, but your oven might be a bit different. I also sprinkle with large-grain sugar about 25 minutes in – for a little extra crunch and sweetness. Let cool a bit, slice and serve.

Serves 8.