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Blueberry Pie with a Brown Butter Crumble & Lavender Lemon No-Churn Ice Cream | #PieSquad

June 3, 2017

 Hello, friends! 


Momma Crawford and I baked up this delicious Blueberry Pie with a Brown Butter and Walnut Crumble . This warm pie was topped with some cold homemade Lavender Lemon No-Churn Ice Cream, making for the perfect summer flavor combo. We also teamed up with some killer bakers / pie makers for a virtual pie party collaboration. I am so honored to be working with Erin (of Cloudy Kitchen), Kate (of The Wood And Spoon), & Kelsey (of The Farmers Daughter). They all made some incredible looking pastry creations over on their blogs, so once you're done reading my post be sure to go and check theirs out too (and give them all a follow! You won't regret it


Erin's post 


Kate's post 


Kelsey's post 



- Nathaniel 


















Blueberry Pie with a Brown Butter Crumble




            The crust

1/3 cup butter, cubed and chilled

1 ¼ cup all-purpose flour

3-4 tablespoons milk


            The filling

2 pints blueberries

¾ cup granulated sugar

3 tablespoons arrowroot powder

¼ teaspoon salt

½ teaspoon ground cinnamon

2 tablespoons balsamic vinegar

1 teaspoon vanilla extract


            The crumble

1 cup oats

1 cup all-purpose flour

1 cup brown sugar, packed

¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon ground cinnamon

½ cup walnuts, chopped

½ cup brown butter ~ ¾ cup unsalted butter





Preheat the oven to 350 degrees F.


For the crust. In a large mixing bowl, cut the butter into the flour, using your hands or a pastry cutter, until pea-sized pieces of butter remain. Drizzle 1 tablespoon of milk at a time over the mixture and mix thoroughly until the dough begins to come together. Press into a disc, roughly 1” thick. Wrap dough tightly in floured plastic wrap. And let sit at room temperature for 15-20 minutes to relax.


For the filling. In a medium mixing bowl, toss together all the filling ingredients and set aside.


For the crumble. In a small saucepan, melt the butter over medium heat until nut-brown in color, about 8-10 minutes Remove the pan from the heat and pour the butter into a bowl, leaving any burned sediments behind. Allow to cool slightly. In a medium mixing bowl, stir together the remaining crumble ingredients. Pour in the brown butter and stir to combine. Set aside.


For assembly. On a lightly floured surface, roll out the dough disks to a 13” round. Transfer it to the prepared pie dish. Lift the edges and allow the dough to slump down into the dish. Carefully add in the berry filling and top with the crumble mixture. Crimp the edges before covering with pie guards. Bake for 30 minutes before removing the pie guards and baking for an additional 20-25 minutes, or just until the crust is nicely golden brown. Transfer to a wire rack to cool (for at least 4 hours for the juices to set).


















Lavender Lemon No-Churn Ice Cream




2 ¼ cup heavy cream

1 ½ teaspoon dried lavender buds

1 can sweetened condensed milk

Juice and zest of one lemon




In a small sauce pan heat the heavy cream over medium heat until steam begins to appear. Take off the heat and stir in the lavender buds. Cover and let sit for 25-30 minutes. Strain milk through a fine mesh strainer. Store in an airtight container and refrigerate overnight.  You should have about 2 cups of heavy cream.


Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Add the heavy cream and mix on medium-high speed until stiff peaks form, about 7-8 minutes.


Add the sweetened condensed milk and mix with a large wooden spoon or baking spatula until fully combined. Stir in the lemon juice and zest. Transfer mixture to a 9x5 loaf pan. Place in the freezer until set, about 6 hours.











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