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Lavender Honey Pie Recipe

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3.9 from 2 reviews

A delicate and fragrant Lavender Honey Pie featuring a flaky homemade crust and a silky honey-lavender custard filling. This elegant dessert combines floral notes with natural sweetness, perfect for a spring or summer gathering.

Ingredients

For the Pie Crust

  • 1 ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons sugar
  • ½ cup unsalted butter (chilled, cubed)
  • 4-6 tablespoons cold water mixture (½ cup water, 2 tablespoons apple cider vinegar, ½ cup ice combined)

For the Filling

  • 1 cup honey
  • 2 tablespoons lavender buds
  • 3 tablespoons unsalted butter
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon grated nutmeg
  • Pinch of salt

Instructions

  1. Prepare the Pie Crust: In a medium bowl, combine flour, sugar, and salt. Add cold, cubed butter and coat each piece with flour. Use a pastry cutter or fingers to work butter into the flour until pea-sized crumbs form.
  2. Add Liquid: Mix water, apple cider vinegar, and ice in a separate bowl. Gradually add this liquid mixture one tablespoon at a time to the flour-butter blend until the dough comes together but remains slightly crumbly at the edges (you'll use about 4-6 tablespoons).
  3. Shape and Chill Dough: Form the dough into a round disc, adding tiny drops of liquid if needed to hold it together. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, preferably overnight, to relax the gluten and chill the butter.
  4. Preheat Oven and Prepare Crust: When ready, preheat your oven to 425°F (220°C). Roll out the chilled dough on a lightly floured surface to about 10 inches in diameter. Transfer it to a pie pan and trim edges as desired. Prick the crust with a fork, line with parchment paper or foil, and fill with pie weights or dry beans to prevent bubbling.
  5. Bake the Crust: Blind-bake the crust for 15 minutes at 425°F to set it, ensuring a crisp base for the filling.
  6. Make the Filling: In a small pot over low heat, warm the honey and lavender buds gently for 5-10 minutes to infuse the honey. Remove from heat, add the butter, and let steep for a few minutes. Strain out the lavender buds, then whisk in eggs, vanilla extract, grated nutmeg, and a pinch of salt until smooth. Chill the filling for a few hours or prepare in advance to ensure it's cool before baking.
  7. Bake the Pie: Pour the chilled filling into the pre-baked crust. Bake in the oven at 350°F (175°C) for 30-35 minutes, or until the center is just set but still slightly jiggly.
  8. Cool and Serve: Remove the pie from the oven and allow it to cool at room temperature for 30 minutes before slicing and serving. This resting time helps the filling set perfectly.

Notes

  • Chilling the dough overnight improves crust texture and flavor.
  • Use pie weights or dry beans to prevent the crust from puffing up during blind baking.
  • The lavender should be culinary grade to ensure it's safe and flavorful.
  • Honey and lavender infusion should be kept low and slow to avoid burning or bitterness.
  • Allow the filling to cool thoroughly before baking to avoid cracking or curdling.
  • This pie is best served within a day or two for optimal texture and flavor.

Find it online: https://cozyplatter.com/lavender-honey-pie-recipe/