Blueberry-Lavender Graham Pie

Crust

1 3/4 cup all purpose flour
2 teaspoons salt
2 1/4 teaspoons sugar
1 stick unsalted butter, cold and cut into bits
1/4 cup lard
1/3 cup ice cold water

 

Place the flour, salt, and sugar in a food processor. Pulse to combine. Add the butter and lard a little at a time, and pulse until sandy. There should still be small chunks of butter visible. Pour the flour mixture into a large bowl. With your hands, mix in the water a little at a time. Once incorporated, form into a disc, wrap in plastic, and chill for at least an hour. Roll out to 1/8 inch thick and line a deep 9 inch pie pan. Chill until cold. Line with parchment paper and dried beans. Bake at 350° for 40 minutes, just until the crust starts to brown. Allow to cool completely before removing the parchment and dried beans.

Filling

7 cups fresh blueberries
1 cup sugar
Juice of 1 lemon
1/2 cup cornstarch
Punch of salt

Toss all ingredients in a large bowl and allow to sit for a few minutes.

Lavender-Graham Streusel

2 sticks unsalted butter
2 tablespoons dried lavender
1 3/4 cup graham cracker crumbs
1 1/2 cup all purpose flour
1 tablespoon cornstarch
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt

Melt the butter and bring it to a simmer. Turn off the heat and add the lavender. Allow to sit for 15 minutes to infuse. Strain out the lavender and discard. Combine the remaining ingredients in a bowl and stir to combine. Drizzle the lavender butter in, a little at a time, and mix thoroughly. Chill until ready to use.

To assemble:

Pour the filling into the par baked shell. Top with the streusel. Bake at 350° until the filling starts to bubble around the edges; about an hour.