Snow White's Wishing Well (Blueberry Lavender) Pie

• Double-crust flaky pie dough

• 8 cups fresh or thawed frozen blueberries

• 1 cup HBD x FreshJax Lavender Sugar

• 1 tablespoon fresh lemon juice

• 1 teaspoon fresh ginger, finely grated

• Pinch of salt

• ¼ cup cornstarch

• 2 tablespoons unsalted butter, small cubes

• 1 large egg + 1 teaspoon water

• Turbinado sugar (for sprinkling)

Directly from the Disney Princess Baking: 60+ Royal Treats Inspired by Your Favorite Princesses cookbook by Weldon Owen

1. Remove 1 dough disc from the refrigerator. Roll the dough out into a round, about 13-inches in diameter and ⅛-inch thick. Transfer the dough into a 9-inch deep-dish pie plate. Gently press the dough onto the bottom and up the sides of the dish. Fold the overhanging dough under itself to create an edge on the rim of the dish. Flute the edges or crimp with a fork. Refrigerate the pie crust for 30 minutes.

2. Meanwhile, in a large saucepan over medium heat, combine the blueberries, lavender sugar, lemon juice, ginger, and salt. Cook, stirring occasionally, until some of the berries begin to breakdown and the liquid reduces slightly. 

3. Remove the saucepan from the heat and fold in the cornstarch, mixing evenly. Let cool to room temperature. Preheat the oven to 350℉.

4. Remove the second dough disc from the refrigerator, and roll it out into a rectangle, about 6x18-inches. Cut the rectangle lengthwise into six 1-inch-wide strips. Carefully twist each strip of dough, one at a time, and set aside.

5. Remove the pie plate from the refrigerator, pour in the cooled blueberry filling, and dot with butter. 

6. Starting at the center of the pie, gently lay a twisted dough strip in a coil. Pinch the end of a second strip to the first, then coil the second twisted strip around the first. Repeat with remaining twisted strips.

7. Brush the edge of the pie crust and the top of the coiled strips with the egg/water mixture and sprinkle with turbinado sugar.

8. Place the pie dish on a rimmed baking tray. Bake the pie for 50-55 minutes, or until the crust is golden brown and the filling is bubbling. Cover the top and edges with aluminum foil if they begin to brown too quickly. 

9. Let the pie cool on a wire rack for at least 4 hours before serving or refrigerating. Enjoy!