Blueberry Lavender Pie
intro
A buttery, flaky double crust cradles juicy, sweet blueberries infused with delicate floral lavender, brightened with lemon for a memorable summer dessert.
Ingredients
Steps
Prepare flaky pie crust
In a large bowl, mix 315g all-purpose flour, 1/2 tsp fine sea salt, and 1 tbsp granulated sugar. Cut in 226g cold cubed butter with a pastry cutter until the mixture forms coarse, pea-sized crumbs. Drizzle in 60-80ml ice water 1 tablespoon at a time, tossing gently, until the dough just holds together when squeezed. Split dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes before rolling.
Mix lavender blueberry filling
In a large mixing bowl, combine 720g rinsed, thoroughly patted dry blueberries, 125g granulated sugar, 3 tbsp cornstarch, 1 tbsp finely crushed food-grade culinary lavender, 1 tsp lemon zest, 3 tbsp fresh lemon juice, 1/2 tsp fine sea salt, and 1 tsp vanilla extract. Gently toss until blueberries are evenly coated, taking care not to burst the fruit, then let rest at room temperature for 10 minutes to allow juices to release and flavors to meld.
Roll out bottom crust
Preheat your oven to 200°C (400°F). On a lightly floured work surface, roll one chilled dough disc out to a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Gently lift the dough and lay it into a 23cm (9-inch) glass pie dish, pressing it firmly against the bottom and up the sides, leaving a 2.5cm (1-inch) overhang around the dish rim. Trim any ragged excess dough beyond the overhang with kitchen shears.
Fill and top pie
Pour the rested blueberry lavender filling into the crust-lined dish, spreading it into a smooth, even layer. Roll the second chilled dough disc out to a 28cm (11-inch) circle of the same 3mm thickness. Drape the top crust over the filling, trim excess dough to match the bottom crust overhang, then crimp the two crust edges together tightly to seal in juices. Cut 4 small 2cm (3/4-inch) slits in the center of the top crust to allow steam to escape during baking.
Bake until golden bubbly
Brush the entire top crust and crimped edge with the beaten large egg, then sprinkle evenly with the remaining 1 tablespoon of granulated sugar. Place the pie on a rimmed metal baking sheet (to catch any bubbling, overflowing juices) and bake at 200°C (400°F) for 25 minutes, then reduce oven heat to 180°C (350°F) and bake for an additional 30-35 minutes, until the crust is deep golden brown and thick purple filling bubbles actively through the steam slits.
Cool completely before serving
Transfer the baked pie from the baking sheet to a wire cooling rack and let it rest at room temperature for a full 2 hours to allow the fruit filling to set completely. Slice and serve at room temperature, or pair with a dollop of lightly sweetened whipped cream if desired.
Tips
2.Only use food-grade culinary lavender for this recipe; decorative craft or potpourri lavender is treated with chemicals and has a harsh, soapy flavor that will ruin the filling.
3.If the crimped crust edges darken too quickly during baking, wrap them loosely in a strip of aluminum foil after the first 25 minutes to prevent burning while the filling finishes cooking.
OMG this blueberry lavender pie was an absolute game changer for our Sunday family dinner! I was worried the lavender would taste soapy like some other recipes I've tried, but the balance with the sweet wild blueberries was perfect. My kids loved it so much they went back for seconds before I even finished serving everyone! Even my picky husband who swears he 'hates fancy dessert' asked for a slice to take to work tomorrow. 10/10 will be making this for our neighborhood potluck next month!
Really solid pie! I'm more of a pecan pie guy usually but my wife begged me to make this for her birthday. The only tweak I made was adding a tiny bit of lemon zest to the filling to cut the sweetness, which worked great. Cook time was pretty spot on for me, though my crust browned a little faster than the recipe said so I tented it with foil at the 45 minute mark. Tasted amazing with a scoop of vanilla bean ice cream on top.
SO good. I brought this to a rooftop happy hour with my coworkers and everyone lost their minds. The floral note from the lavender is so subtle it just makes the blueberry taste brighter, not perfumey at all. Crust was flaky as hell too, followed the recipe exactly and it came out perfect even though I'm usually terrible at pie crust. Will be adding this to my regular summer bake rotation!
Made this for my mom's Mother's Day brunch and she cried it was so good! We used fresh blueberries we picked at a local u-pick farm over the weekend and it made the filling so juicy and flavorful. I was a little intimidated because the recipe says medium difficulty, but the instructions were super clear and I didn't run into any issues at all. 100% recommend!
Taste was great, but I ran into a couple issues! My filling came out way runnier than the photos show, even after letting it cool for the full 4 hours the recipe mentions. I think maybe my blueberries were extra frozen? I also accidentally added a little too much lavender on my first try because I misread the measurement, so that batch was definitely soapy, oops. Will give it another shot when fresh blueberries are in season around here!
Made this vegan by swapping the butter for cold coconut oil in the crust and using coconut sugar instead of granulated sugar, and it came out insane! The lavender pairs so well with the coconut flavor, I wasn't sure it would work but my roommate who is not vegan ate half the pie in one sitting. Game changer for summer cookouts and weekly meal prep, since the slices hold up great in the fridge for 3-4 days!
I've been making blueberry pie for my grandkids for over 40 years, and this recipe just knocked my old go-to out of the park! The lavender adds such a lovely, elegant twist without being overpowering. My oldest granddaughter just asked if I could teach her to make this for her high school baking contest next semester. What a wonderful recipe, thank you for sharing!
Y'all, I won first place in my office pie bake off with this recipe! I was nervous because no one had ever heard of lavender in pie before, but people were coming back for thirds. The crust was perfectly buttery, the filling was set perfectly, and that little floral note made it stand out from every other plain blueberry pie there. Already got three requests to make it for Fourth of July parties!
Really tasty, but medium difficulty feels a little generous? I'm a pretty casual baker and I struggled a bit with the lattice top, mine looked a little lopsided. Taste was 10/10 though, I packed slices for a day hike in Sedona and it was the perfect post-hike treat, not too heavy, super flavorful. Next time I'll just do a regular full crust top to save myself the frustration.
Just pulled this out of the oven and my whole apartment smells like a fancy spa in the best way possible! I added a tiny sprinkle of coarse sugar on top of the crust before baking and it's got that perfect crunchy sweet top. Can't wait for it to cool so I can dig in, it looks gorgeous already.
Made this for my wife as our first 'married couple summer' dessert and she said it's the best thing I've ever baked. Win! I was super nervous about the lavender since I'd never cooked with it before, but I measured exactly like the recipe said and it was perfect. We ate it on our fire escape while watching the sunset, total rom-com moment. 10/10 will be making this every summer from now on.
Taste was amazing, but I wish the recipe noted how important it is to let the pie cool COMPLETELY before slicing! I cut into it after an hour because I was impatient and it oozed everywhere, even though it tasted incredible. Once it sat in the fridge overnight the leftover slices set perfectly and were even better the next day. Don't be like me, wait the full cool time!
Made this for my kid's end of soccer season team party and all the 8 year olds went crazy for it! I thought for sure the lavender would be too 'grown up' for them but they kept asking what the 'magic blueberry flavor' was. Even the other parents were asking for the recipe, total home run. I served it with whipped cream that had a tiny bit of lavender mixed in too, chef's kiss.
I've been looking for a unique pie to bring to my family's annual Fourth of July cookout and this is IT. Did a test run today and it's so good, the lavender makes it feel special without being weird. My roommate walked in while it was baking and said it smells like the fancy candle shop we go to in Scottsdale, but in the best edible way. Already bought extra blueberries to make a second pie for the cookout because I know this one will be gone before the fireworks start.
Made this in my tiny dorm kitchen with a hand mixer and a store bought crust (don't judge) and it still slapped! I was worried I wouldn't be able to pull off a medium difficulty recipe with my terrible dorm setup but it was so easy to follow. My floor mates all crowded into our common room to eat it and said it was better than the pie our campus dining hall makes for special dinners. Win for dorm baking!
Grew up picking wild blueberries in the Rockies every summer, and this recipe does them justice! I used foraged blueberries and dried lavender I grew in my garden this year and it tastes like summer in the mountains. The cook time was exactly right for my high altitude, I didn't even have to adjust anything which never happens with pie recipes. 10/10, will be a staple in my house.
Made this for a beach bonfire last weekend and it was the perfect dessert! It held up great even in the Florida humidity, which is a miracle because most of my baked goods turn into a soggy mess when I bring them to the beach. The cold pie after being in the cooler all day was so refreshing after hot dogs and s'mores supplies. Everyone kept asking where I got the recipe, obviously I sent them here!
Loved the flavor, but I wish the recipe included a crumb topping option! I'm terrible at rolling out pie crust for the top so I made a quick oat crumb topping with butter, brown sugar, and oats, and it was incredible with the blueberry lavender filling. Would love to see an official crumb top variation added to the recipe at some point!
I never bake pies because they feel like too much work, but this was actually doable even for someone as lazy as me. The instructions were broken down so simply I didn't get confused at any point, and the payoff was massive. My roommate thought I ordered it from a fancy bakery uptown, I felt so cool. 10/10, even lazy bakers can pull this off.