While writing my cookbook Beach House Baking, I developed a delicious fruit pie that I knew had to be included in the pie chapter.
After testing different iterations, the Blueberry Lavender Pie was born. Yes, you read that right– LAVENDER!
I thought about using thyme or mint but ultimately decided that lavender would be more unique and tasty. I knew I had made the right decision halfway through baking when I peeked into the oven and the aroma that escaped was absolutely heavenly.
Lavender’s floral and citrus notes blend incredibly well with the sweet blueberries in this recipe. I love using herbs in desserts because they add an unexpected flavor profile and an entirely new dimension to the dish.
I made a lattice top crust, which I felt added to the rustic and “wild” nature of the pie, but feel free to use a solid top pie crust if you’re in a rush.
If you like this recipe and want more like it, check out my cookbook Beach House Baking on amazon. 🙂
Blueberry Lavender Pie
Ingredients
Sweet Butter Crust
- 1¼ cup all-purpose flour
- 1 teaspoon sugar
- ½ cup unsalted butter cold and cubed
- 4 tablespoons water ice cold
Blueberry Filling
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lavender dried
- 4 cups blueberries fresh
- 2 tablespoons unsalted butter melted
Directions
- Preheat the oven to 400 degrees.
Prepare the Sweet Butter Crust
- In an electric mixer fitted with the paddle attachment, mix together the flour, sugar and butter until pea-size pieces of butter form. Add the water and mix just until incorporated. Divide the dough in half. Roll out one half of the dough onto a 9” pie pan. Place the prepared pie shell in the refrigerator until needed. Wrap the remaining dough with saran wrap and place in refrigerator.
Prepare the Blueberry Filling
- Whisk together the sugar, cornstarch and dried lavender in a large stainless steel bowl. Add the blueberries and butter. Crush a few berries in bowl with back of rubber spatula. Mix until the berries are coated. Let sit 15 minutes, stirring occasionally.
- Remove prepared pie shell from refrigerator. Transfer the blueberry mixture into the crust. Using the remaining pie dough, roll out a top crust or a lattice crust if desired. Crimp the edges decoratively. Place pie in freezer for 5 minutes to set up.
- Bake pie for 40 to 45 minutes or until juices bubble up over the crust. Let pie cool completely at room temperature before serving.