Cut both cubes of butter into small cubes and place them back in the fridge to keep chilled.
mix the flour, salt, and sugar in a large, deep bowl. Whisk until evenly incorporated.
Add the butter cubes to the flour mixture and knead very quickly with your fists to incorporate the butter. Continue kneading until it becomes a cornmeal like texture and the butter is evenly incorporated. If desired, a pastry blender may be used.
Slowly add the ice water, 2 tablespoons at a time, to the mixture until clumps form. Press the mixture together into a soft ball.
Cover and place in the fridge for at least one hour before use.
Hand Pies
Preheat the oven to 400 degrees fahrenheit. Line a large sheet pan with parchment paper or silicone tray liner and set aside.
Lightly flour a pastry mat or smooth work surface with flour and roll crust to 1/4 inch thickness. Using a 4 inch round cutter, cut as many circles as possible. Gather the leftover crust and roll out/cut again. Use the cutter to form any remaining scraps into circles without rolling them again to avoid toughening the dough.
In a mixing bowl, combine blueberries, sugar, lemon juice, lemon zest, cornstarch, and essential oils. Mix well. Spoon the filling into the center of a pie crust circle leaving about 1/2 inch around the perimeter of the circle.
Whisk the egg and milk together in a small bowl until well combined. Brush the perimeters of the filled crust circle with the egg wash and place a second circle on top. Gently use a fork to crimp the edges of the pie crust closed. If pressed too hard the fork will rip the edge of the crust and your filling will leak out. Cut a few slits in the top of the pie with a paring knife to allow steam to escape.
Cut a few slits in the top of the pie with a paring knife to allow steam to escape.
Repeat filling steps for all pie crust circles. Place finished pies, spaced apart, on the lined baking sheet.
In a mortar and pestle combine lavender buds and turbinado sugar and grind into a finer mixture. Brush the tops of the pies with the egg wash and sprinkle with sugar/lavender mixture.
Bake pies for 17-19 minutes or until crust is golden brown. Enjoy warm or let cool, if any make it that far.
Notes
*We use doTERRA essential oils for cooking because of their high quality and purity. You do not have to use essential oils for this recipe but if you do make sure they are food-grade and safe for internal consumption.