Blueberry Lemon Verbena Pie

Blueberry Lemon Verbena Pie


Nikole Herriott is one of those incredibly talented people I feel lucky to know. I'm happy to say, we've been going back and forth more than usual lately for a couple of reasons. 1) I've shared a favorite pie recipe as part of her new recipe series - For the Love of Pie. And 2) She's doing a little something special for the shop (!).

The pie I share is a favorite twist on a classic: Blueberry Lemon Verbena Pie. And I make it with the rye crust that has become a no-fail staple around here. So, hop on over to Forty-sixth at grace for the recipe and photos, and I'll be back in a few days. xo -h

 
 
 
 
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Your Comments


I read the post on Nikole Herriott's site! The pie looks so great--it's sure to be a new classic summer pie in my house :)

 

Archana
June 1, 2012

I'm a regular visitor of your blog. Just love your style of writing...and....your simple yet artistic photography. Can't wait to try out this pie recipe. Coming from indian background and one who loves dosas.....your mention of 'dosas' in 'one or two things?' made me smile :).

 

Away I go!

 

greenthyme
June 1, 2012

I need this pie in my life! It will make an appearance on my table in July for sure. That crust looks gorgeous. Thanks as always Heidi!

 

Geraldine Saucier
June 1, 2012

I must make this pie- what a fantastic summer desert. The rye crust sounds interesting.

 

I love the background of Herriott Grace - what a fun story. It makes me happy to be alive in Twenty Twelve when such things are possible! + Pie is beautiful & Can't wait for the Q opening on June 13th. :)

 

Reem | Simply Reem
June 1, 2012

I just read the post ... This pie looks fabulous.....

 

Jill @ 42potatoes
June 1, 2012

Funny, this morning I made a Blueberry Lemon jam to mix into my oatmeal, then not five minutes later got a notification of your Blueberry Lemon Verbena Pie post! Tis the start of this great summer berry season! Your crust looks absolutely beautiful (and anything no-fail when it comes to baking is cherished)! Thanks Heidi!

 

Caz
June 1, 2012

What a beautiful summer pie! I love that it is piled high with blueberries.

 

An inspiring recipe, Heidi. I love the "pile the blueberries up until they avalanche" part. It's even fun to make!

And thanks for introducing us to Herriot Grace!

xoxo
Cheri

 

Paloma
June 1, 2012

WOW! That pie looks PERFECT!!! I'll go check the recipe! Thanks for sharing! Great pic too!

 

Eileen
June 1, 2012

Mmm, pie. That looks amazing--perfectly high and golden brown. I'm intrigued by the lemon verbena--I have a patch of lemon balm in my garden, so maybe I'll give that a try!

 

Margherita
June 1, 2012

Now that's what I call a summer pie!

 

That pie sounds like a slice of summer, right there. Oh yes!

 

Belinda @zomppa
June 1, 2012

This pie is simply gorgeous!

 

Tracy A.
June 2, 2012

Anything with lemon - delicious!

 

karina hafnor
June 2, 2012

This picture looks like a summer vacation. Can't quite describe it, but the feeling is there. Soon friends will come over, soon the pie will be gone, tomorrow or tonight we'll make another and forget the things called dusk and dawn.

 

glafki
June 2, 2012

amazing pie! Thanks for sharing!

 

Jenn O
June 2, 2012

A question - have you tried this pie with frozen berries? If so, do you let them thaw first??

Looks fantastic, I was just given some rye flour that I have now ear marked for this crust.

 

Gorgeous pie! And finally a use for my lemon verbena! :)

 

Just checked out the recipe on Forty-sixth at grace. Looks fabulous and I love that this pie is just STUFFED with blueberries. Wonderful fruit, wonderful treat. And this was the first time I had seen Forty-sixth at grace, so I'm happy for a new find!

 

mohammad
June 3, 2012

I think Anything with lemon - delicious!

 

Walter
June 3, 2012

Your Pie Looks Delicious.But by us in South Africa it is hard to get Blueberries in Winter,guess have to wait then till Summer.

 

Anna Lovcy
June 4, 2012

I made the sprout salad two nights ago. My young (3 & 6) great-nephews usually turn their noses up at anything green. But after being forced to eat one bite, they decided that this was quite delicious. I kinda forgot to tell them that it was brussels sprouts they were eating.


HS: Love hearing that Anna - thanks for reporting back :)

 

Lorii Abela
June 4, 2012

Looking delicious!. Thanks for sharing!.

 

Wow. What a creative idea to use lemon verbena like this. I love your fresh approach to cooking.

 

Taylor
June 4, 2012

YUM!!!!!

 

Stephanie
June 4, 2012

This Looks AMAZING! I will definitely be trying it.
One question for you: I grow lemon balm. Can I use it in place of verbena?

 

Micha
June 4, 2012

Made this yesterday. It is now gone. It was AMAZING! Scoured our farmer's market for some lemon verbena yesterday morning to no avail. Usually have some growing on the patio, but not of late, unfortunately. So ground the zest of a lemon up with the sugar in my mortar and pestle. The crust was wonderful. This pie got rave reviews in this home!

 

savorysaltysweet
June 4, 2012

Now THIS is what a pie should look like! Tall and beautiful with a lovely dark golden crust. So gorgeous.

 

Kayla
June 5, 2012

That pie looks like a piece of awesomeness!!

 

Kacie
June 5, 2012

That is one gorgeous pie! I just saw your mini-interview in Elle (I'm a bit behind with my fashion mags) and it was great! Kacie

 

Linda NYC
June 5, 2012

Hi Heidi, Off topic, I'm visiting your fabulous city from NY and have been working off of your SF favorites list; so far, every recommendation has been awesome -I've also had some great conversations with many of the shop owners and employees of said places. I also picked up rather San Francisco and there's quite a bit of overlap, as well as a few others that have worked out really well. I just wanted to thank you for sharing - your picks have made this an extra special trip. Looking forward to a few more adventures before I go.

Best,
Linda

 

The pictures and the recipe make us want to go straight into the kitchen and get started on a pie with flaky rye crust. Thanks for sharing!

 

abdallah
June 6, 2012

no comments

 

Sylvia Williams
June 7, 2012

I find this interesting. Thanks for the info. I am getting ready for lunch so this makes it difficult - can't wait to eat now!

 

Beverly
June 10, 2012

Heidi, love your travels, recipes and beautiful photos. I have sent your site to my family and friends as I know they will enjoy many recipes too. Your new "store" will be lots of fun. Congratulations!

 

Jen
June 10, 2012

Gorgeous pie! I'm intrigued by the combination of rye flour and beer in the crust.

 

Vegetarians
June 10, 2012

I'm not really good at pie baking. This post inspires me a lot to practice more and I am starting today! Hope that people in my family wouldn't just enjoy the ice cream on top.

 

Tiffani
June 17, 2012

I love eating and making pie and pretty good at it I had to teach my friends how to bake pie it was so much fun

 

Roberta
June 20, 2012

Made the filling and then used the crisp topping from plum peach crisp...it was such a treat, the flavors are great and lemon verbena is one of my all time favorite herbs. Thanks for a recipe I will make over and over!