Salted Honey Lavender Buttermilk pie
Lavender Honey
Ingredients
1 c honey
2 tbsp dried lavender
Method
In a small pot, over LOW heat—add the honey and lavender. Mix gently. Warm the honey until the consistency is fluid, about 6-8mins. Remove from heat and allow to cool to room temperature. Cover and remain at room temperature overnight.
After 24hrs, return the sauce pot to the stove, placed over LOW heat. Warm until again, fluid in texture and appearance. Remove off heat and set aside. Using a metal sieve or cheese cloth, pour the hot honey into a clean, temperature safe, airtight container. Set aside to cool, until needed.
buttermilk Pie Dough
Ingredients
1 1/4 c all-purpose flour
1 tbsp light brown sugar
1 tsp salt
1/2 c unsalted butter (ice cold/large cubes cut)
1 tbsp water or vodka (ice cold)
1-2 tbsp buttermilk (ice cold)
Method
Cut your butter into large cubes in place into the freezer 20 minutes prior to use.
Please all the dry ingredients, flour, sugar, dried chamomile and salt into a food processor. Pulse to combine. Next, add in the very cold cubes of butter. Pulse until most of the butter is pea sized, but some large pieces remain. Then, add in the water and/or vodka and milk. Blend until the mixture begins to form together into a dough ball.
On a clean and lightly floured surface, pour out the dough and knead it into a smooth texture ball. Press inward and tuck scraggly bits—this allows for smooth edges when rolled out, later. Don’t over work, as the warmth of your hands will melt the butter. Press down into a disc and wrap well with either a reusable wrap like (a beeswax wrap) or plastic wrap. Place into the fridge for 1hr.
Preheat the oven to 350°.
After the hour, return the dough the flour surface and begin rolling it out. Start by taking the rolling pin and pressing out the dough disc. The , proceed to roll out the dough, 1/4 turning the round. This helps to maintain and even spread. Roll out until roughly 12” in diameter. Place into the pie dish and tuck the remaining edge under to create a double edge. Using a fork, poke a few holes amongst the bottom. Measure a piece of parchment similar in size to the diameter of the pie dish, crumble it well. Then, place inside the uncooked crust and fill with desired pie weights. Make sure the weights reach the height of the sides. Bake in the oven for 15mins. Then, carefully remove the pie weights and set aside. Continue to bake the crust for an additional 5mins, until golden-brown. Remove and allow to cool fully—before filling with the buttermilk base.
*Makes one pie round*
Buttermilk Base
Ingredients
5 eggs (4 whole + 1 yolk)
1 c granulated sugar
2 tbsp lavender honey
1 c buttermilk
1/2 c unsalted butter, melted
2 tbsp flour
2 tbsp cornmeal
1 tbsp dried lavender
1/2 tsp salt
1/2 tsp vanilla extract
-Egg Wash
1 egg
1 tbsp water
Method
While the pie shell cools, prepare the buttermilk base. In a microwave safe bowl, melt the butter. Melt in 20sec increments—until fully liquid. Set aside, to cool slightly. Prepare the egg wash, in a small bowl, beat together the egg and water, until combined. Set aside.
Again, preheat the oven to 350°.
In a medium bowl, beat together the eggs and sugar—until light and frothy. Next, add in the honey, buttermilk, melted butter, flour, cornmeal, lavender, salt and vanilla extract. Whisk until the ingredients are cohesive and smooth. Brush the top edge of the crust with the egg wash. Then, pour the buttermilk base into the blind-baked pie shell. Place into the preheated oven to bake for 50mins-1hr. Once golden-brown and no longer jiggly in the center, remove from the oven and allow to cool for 20-30mins—before cutting. Serve topped with a drizzle of lavender honey and flaky salt. Enjoy!