In the Kitchen
Comment 1

Blackbird Pie

I’m in the kitchen with The Four & Twenty Blackbirds Pie Book, trying to decide which lovely blueberry recipe to try … Emily and Melissa add a little bitters to their pies for palate interest, something that fits well with my current read, Bitter: A Taste of the World’s Most Dangerous Flavor.

After a bit of debate, the family decided that we should try the Lavender Blueberry Pie. Using the tiniest amount of edible lavender essential oil and a slightly less tiny amount of Angostura bitters, the combination with blueberries is downright cannot-stop-eatingable. Seriously.

We used Jersey blueberries and shredded a small Zestar apple for the pie’s fruit. If we’d been able to hold off for the entire 3 hours of cooling time, it would have all set up perfectly. (As we could tell from the last slice that was all that remained.)

I’d love to say we made dessert of this … but we actually made dinner. Partnered with a few links of breakfast sausage and a very dark coffee, we just ate as much as we wanted … and didn’t really feel all that badly about doing so. :)

For the crust I went to my favorite gluten free vegan pie crust recipe here over on Food52, from Lindsey S. Love of Dolly and Oatmeal. (It’s seriously good. No joke.)

Will I make the pie again? Um … yep! (!!!) And slap my hand if I ever forget to put bitters in a pie, this is genius.

The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop is available on



1 Comment

  1. Mamaraye says

    That is the pie I want to try! What a great blog!! And I am in no way prejudiced…

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