Strawberry Lavender Pie

For the crust:

• 1½ cups all-purpose flour

• 1 tablespoon sugar

• ½ teaspoon salt

• ½ cup cold unsalted butter, cut into small chunks

• ¼ cup plus 2 tablespoon cold buttermilk

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For the strawberry lavender filling:

• 6 cups fresh strawberries, hulled and sliced in half

• ½ cup HBD x FreshJax lavender sugar

• ¼ cup lightly packed brown sugar

• ¼ cup instant tapioca

• large pinch of salt

• 2 tablespoons fresh lemon juice

• heaping ¼ teaspoon ground ginger

For the topping:

• ¾ cup all-purpose flour

• ¾ cup old-fashioned oats

• ½ cup brown sugar

• ¼ tsp cinnamon

• large pinch of salt

• 6 tablespoons cold unsalted butter, cut into small chunks

Adapted from Joy the Baker

1. To make the crust: in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated or cubed butter, and work the butter into the flour mixture, using your hands. Quickly break the butter down into the flour mixture, some butter pieces will be the size of peas.

   
   

2. Create a well in the butter and flour mixture and pour in cold buttermilk. Use a fork to bring dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. If you find the dough needs more moisture, add a bit more buttermilk. Press and knead the dough into a ball. Wrap the ball in plastic wrap and refrigerate for at least 1 hour.

3. Roll out the crust on a lightly floured surface, and roll the dough out into about a 13-inch round. Alternate between using a rolling pin and your hands to make sure the dough isn’t sticking to the work surface. 

4. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge. 

5. To make the strawberry lavender pie filling: In large bowl, toss together the strawberries, brown sugar, lavender sugar, tapioca, salt, lemon juice, and ground ginger. Toss until all of the tapioca is dispersed throughout the strawberries and let rest for at least 10 minutes. The strawberries will begin to produce juice and the tapioca will begin to soften slightly.

6. To make the oat crumble: in a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add the cold butter chunks, and work the butter into the flour mixture, using your hands. Quickly break the butter down into the mixture until well incorporated.

7. Mix ¼ cup of oat topping into the strawberry lavender filling and stir to combine. Spoon filling and its juice into the pie dish.  Spread the remaining topping over the filling in an even layer. Fold the excess crust under (tucking it inside the pie dish a bit) and crimp with your fingers.

8. Move baking rack to the center of the oven and preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Allow the pie to rest in the refrigerator while the oven preheats.

9. Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30-35 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving, about 4 hours.

10. Store pie in the refrigerator.