Blog | Weekly Specials

Brambleberry Lemon Cloud Pie

Yield: 9″ Pie

Ingredients

Shortbread Crust

  • 1 1/2 cups all-purpose flour
  • 2 Tbsp powdered sugar
  • 1/4 tsp kosher salt
  • 1/4 lb unsalted butter, cut into small cubes
  • 1/4 cup heavy cream
  • 2 Tbsp ice water

Lemon Lavender Curd

  • 1 1/2 cup sugar
  • 2 Tbsp lemon zest (3 lemons)
  • 1/4 lb unsalted butter, softened
  • 1/2 cup fresh lemon juice (3-4 lemons)
  • 4 large eggs
  • 2 tsp lavender

Berry Filling

  • 2 1/4 cups blueberries, rinsed (reserve 1/4 cup for garnish)
  • 2 1/4 cups raspberries, rinsed (reserve 1/4 cup for garnish)
  • 2 1/4 cups blackberries, rinsed (reserve 1/4 cup for garnish)
  • 2 1/4 cups strawberries, rinsed, sliced (reserve 1/4 cup for garnish)

Whipped Cream Topping

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 tsp lemon extract (or substitute with vanilla extract)

Directions

Shortbread Crust

Combine flour, powdered sugar and salt in a food processor, pulse to mix. Add the butter cubes and pulse until the mixture is about the size of small peas, about 6 pulses.

Add the cream and water and pulse about 6 times—the mixture will start to clump together and still be crumbly. Dump mixture on a flat surface and gently work the dough to form into a ball (you should see little bits of butter in the dough).

Flatten and cover with plastic wrap and refrigerate for 1 hour. Remove from refrigerator 10-15 minutes prior to rolling.

Dust your rolling surface with powdered sugar, roll out the dough with a rolling pin to 1/8″ thick. Dust with powdered sugar frequently to keep from sticking. Don’t over-work the dough as it will become tougher the more you handle it.

Carefully transfer crust to a 9″ pie pan, and press gently into the sides and bottom, then trim and crimp the edges. Prick the bottom and sides of the crust with a fork. Line the pie crust with parchment paper. Add pie weights (you can use beans or rice) to weigh down the pastry. Bake in 350° oven for 15 minutes, then remove parchment paper and weights. Continue baking until golden brown, about 15-20 minutes longer.

Lemon Lavender Curd

Cream the butter then add the sugar and lemon zest followed by one egg at a time. Once all the eggs have been incorporated, add the lemon juice. At this point it may look a little curdled, but this is normal.

Pour mixture into a 2 quart sauce pan and cook over low to medium heat until thickened (about 10 minutes). Stir constantly. The curd will thicken at 170°.

Remove from heat and stir in the lavender. Chill for 2 hours in the refrigerator.

Assembling the Pie

To assemble the pie, place the berries in the cooled pie shell, reserving 1/4 cup of each for the garnish. Spread the cooled lemon curd over the berries, chill for 2 hours.

Just before serving, whip the cream to firm peaks, adding the powdered sugar and vanilla extract near the end of mixing. Top the pie with whipped cream and garnish with the reserved berries.

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