My first-grader went on a field trip last month to a local market. They had rows and rows of plants, and my daughter was drawn to the herb table. She discovered a lemon verbena plant, and she was so excited about the lemony smell of the leaves. After school, she begged me to bring her back to the market so she could buy the plant. With four dollars of her own money in hand, she bought herself a lemon verbena plant that afternoon.
It smelled pretty, but we weren’t sure what to do with it. I search the blogosphere and came across this pie recipe from Tartelette. We worked off this recipe to come up with our own version of berry lemon verbena pie. It had to include raspberries, of course, since our little crop continues to yield a few cups of raspberries every day.
The gluten-free crust is based on this recipe from Lisa at 100 Days of Real Food. If you’re looking for a whole-wheat crust, I recommend you try hers. It’s simple and delicious.
Berry Lemon Verbena Pie
Ingredients for the Filling
- 2 1/2 cups blueberries
- 2 cups raspberries
- Zest and juice of one lemon
- 10 leaves lemon verbena chopped
- 1/4 cup maple syrup
- 1 tbs arrowroot starch
Ingredients for the Crust
- 2 1/4 cups gluten-free flour
- 1/2 cup melted butter or ghee
- 1/2 tsp salt
- 1/3 cup milk dairy or non-dairy
Preheat the oven to 350 degrees.
Stir together the filling ingredients in a large bowl and set aside while you prepare the crust.
Mix the crust ingredients in a medium bowl with a fork until you have a uniform dough.
Split the dough into 2 balls. One ball should be 2/3 of the dough and the other ball should be 1/3 of the dough.
Roll out the larger ball of dough on a floured work surface. (Alternately, you can roll it out between 2 pieces of wax paper.)
Place the crust in an 8-inch pie dish. Spoon the filling into the uncooked crust.
Roll out the other portion of dough and cut it into 1/2-inch wide strips. Place the strips in a lattice pattern on top of the filling.
Bake for 40-45 minutes, or until the crust begins to turn brown.
Note: If you can't get your hands on lemon verbena, this pie will taste great with just the lemon juice and lemon zest.