Blueberry and Elderflower Pie

Give your blueberry pie recipe a Blackberry Farm makeover this Summer with Sous Chef Laurence Faber’s Blueberry and Elderflower pie. The fresh berry sweetness,floral notes and lemon juice create the perfect balance of flavor braided under fluffy pie crust. Finish with a quenelle of fresh Elderflower Cream andyou get all the comforts of a fresh, warm pie with a brand new presentation!

Pie:

7 cups Fresh Blueberries
Juice of 2 lemons
1 ½ t Salt
1 t Vanilla Paste
¼ cup Elderflower Vinegar
2 T Corn Starch

Bring blueberries, lemon juice, granulated sugar, salt and vanilla extract to a simmer in a pot. Make your cornstarch slurry (by combining a teaspoonof water to the cornstarch) while waiting for it to simmer. Once simmering, add the vinegar, then the cornstarch slurry. Make sure your mixture is simmeringafter you add the cornstarch slurry and mix until thickened. Take off the heat and cool. Fill in a par baked 9” pie shell.

Elderflower Cream:

1 pint Heavy Cream
2 T Sugar
1 T Vanilla Paste
2T Elderflower Cordial

Combine all ingredients, then whip in a mixer until medium peaks.