Blueberry Lavender Pie

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
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4.87 from 15 votes

Blueberry Lavender Pie

Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: baking recipes, beach inspired food, blueberry pie recipe, blueberry recipes, how to bake with lavender, lavender in baking, pie recipes, unique pie recipes, using lavender in desserts
Servings: 8
Calories: 302kcal


Sweet Butter Crust

Blueberry Filling


  • 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.


Calories: 302kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 3mg | Potassium: 77mg | Fiber: 2g | Sugar: 20g | Vitamin A: 480IU | Vitamin C: 7.2mg | Calcium: 12mg | Iron: 1.1mg