Blueberry Lavender Pie
Lavender’s floral and citrus notes blend incredibly well with the sweet blueberries in this Blueberry Lavender Pie recipe.
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
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