Blueberry Hibiscus Pie

1. Prepare the Pie Crust:

1. In a large bowl, mix the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour until you have pea-sized crumbs.

2. Gradually add ice water, 1 tablespoon at a time, and mix until the dough starts to come together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling:

1. In a saucepan, combine the blueberries, dried hibiscus petals, granulated sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Stir to combine.

2. Cook the mixture over medium heat, stirring frequently, until the berries release their juices and the mixture thickens, about 10-15 minutes. Remove from heat and let it cool.

3. Roll Out the Crust:

1. Preheat your oven to 375°F (190°C).

2. On a floured surface, roll out one of the chilled pie dough discs to fit your pie pan. Gently place the rolled dough into the pie pan and trim any excess overhang.

4. Assemble the Pie:

1. Pour the cooled blueberry hibiscus filling into the pie crust.

2. Roll out the second pie dough disc and cut it into strips to create a lattice pattern over the filling. Alternatively, you can cover the filling with the whole rolled-out dough disc and cut slits for ventilation.

5. Finish and Bake:

1. If using, brush the lattice or top crust with the beaten egg wash to achieve a golden-brown finish.

2. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is bubbling.

3. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil.

4. Once baked, remove the pie from the oven and let it cool on a wire rack before slicing and serving.

6. Serve and Enjoy:

1. Once the pie has cooled slightly, slice and serve it. It can be enjoyed on its own or with a scoop of vanilla ice cream for a delightful treat.

Tips:

- You can adjust the amount of dried hibiscus petals based on your preference for flavor and color.

- If using frozen blueberries, make sure to thaw and drain them before using in the filling.

- Feel free to experiment with the lattice pattern or other decorative pie crust designs.

- To ensure a crisp bottom crust, you can pre-bake the bottom crust for about 10 minutes before adding the filling.

Enjoy your unique and delicious Blueberry Hibiscus Pie! The combination of blueberries and hibiscus adds a delightful twist to a classic dessert.