A flaky and buttery crust with a juicy, fragrant filling that holds together when sliced.
This Blackberry Lavender Honey Slab Pie combines juicy blackberries with a hint of lavender and the sweetness of honey, creating a unique and irresistible dessert. Perfect for gatherings or a special treat, this pie offers a delightful twist on a classic.
Why you'll want it now, The floral notes of lavender paired with sweet honey and juicy blackberries make this a pie to remember.
Why this recipe works
The combination of blackberries and lavender is perfectly balanced by the natural sweetness of honey, creating a fragrant and flavorful filling. A flaky, buttery crust provides the ideal base for this pie, while honey adds a subtle floral note that complements the berries and lavender.
Equipment
Mixing bowls
Rolling pin
Baking sheet (10 x 15 in, 25 x 38 cm)
Parchment paper
Pastry brush
How to make it
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together flour, sugar, and salt. Add cubed butter and mix until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic, and chill for 30 minutes.
For the filling, combine blackberries, honey, sugar, lavender, lemon juice, and cornstarch in a large bowl. Mix gently until the berries are well coated.
Roll out one disk of dough on a floured surface to fit the bottom of a 10 x 15 in (25 x 38 cm) baking sheet. Transfer to the sheet lined with parchment paper.
Pour the blackberry filling over the crust, spreading evenly.
Roll out the second disk of dough and lay over the filling. Trim the edges and crimp to seal. Cut slits in the top to allow steam to escape.
Brush the top crust with egg wash.
Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Let cool on a wire rack before slicing.
Enjoy the floral and fruity flavors of this Blackberry Lavender Honey Slab Pie, perfect for any occasion.
How you'll know it's ready
The pie is ready when the crust is golden brown and the filling is bubbly.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 350°F (175°C) and check the pie a few minutes early, as the fan may bake it faster. Standard oven users can follow the given temperature and time.
Troubleshooting
If the crust is browning too quickly, tent with foil after 30 minutes.
If the filling is too runny, ensure cornstarch is fully mixed before baking.
If the crust cracks, press it back together and patch with extra dough if needed.
If the pie is not setting, let it cool completely before slicing.
Storage
Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Make ahead
The pie dough can be made and chilled up to 2 days in advance. The entire pie can be assembled and frozen before baking. Bake from frozen, adding 10-15 minutes to the baking time.
Variations
Substitute blueberries for blackberries for a different berry flavor.
Add a teaspoon of vanilla extract to the filling for added depth.
Use fresh raspberries in place of blackberries for a tart twist.
Frequently asked questions
Can I use frozen blackberries?
Yes, you can use frozen blackberries. Thaw and drain them before using to prevent excess moisture.
How do I prevent a soggy bottom crust?
Ensure the filling is not too liquidy and bake the pie on the lower rack to help the bottom crust crisp up.
What can I substitute for lavender?
You can omit lavender or use a small amount of dried rosemary for a different herbal note.
How can I tell if my pie is ready?
Look for a golden brown crust and bubbling filling through the slits in the top crust.
Nutrition Facts
Per serving: 1 slice (120 g)
Calories320
Total Fat15 g
Saturated Fat9 g
Cholesterol45 mg
Sodium150 mg
Total Carbohydrate43 g
Dietary Fiber4 g
Total Sugars20 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
