Blueberry Lavender Pie
DessertHolidayPiesSpring & Summer
Make blueberries a part of your daily routine: Grab a Boost of Blue!
Ingredients
- 2 9-inch frozen pie crust rounds, thawed
- 6 cups fresh blueberries
- 1/2 cup plus 2 tablespoons granulated sugar, separated
- 3-4 tablespoons cornstarch
- 3 teaspoons dried lavender, separated
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon cold salted butter, cut into small pieces
- 1 egg, beaten
Instructions
- Fit 1 pie crust round into a 9-inch pie plate. Lightly prick the bottom of the dough with a fork.
- In a large bowl, toss together the blueberries, 1/2 cup sugar, cornstarch (see tip below), 2 teaspoons lavender, lemon juice, and vanilla. Pour into the crust and arrange the butter pieces evenly over the blueberries.
- Grab the second pie crust round and roll it out into a 12-inch circle. Place the crust over the berries. Alternatively, you can create a lattice design if desired. Using a fork, crimp the edges of the crust together to seal the pie up.
- In a small bowl, combine the remaining 2 tablespoons of sugar with 1 teaspoon of dried lavender. Pinch the lavender and sugar together with your fingers to break the buds up into the sugar.
- Brush the top crust with the beaten egg and sprinkle with lavender sugar. Using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, about 1 hour in the fridge or 30 minutes in the freezer.
- Preheat the oven to 400°. Bake for 20 minutes, then reduce the oven to 350° and bake another 30 minutes until the pie is golden and the sauce is bubbling.
About this recipe
This Blueberry Lavender Pie is the quintessential summertime pie and so easy to create! It’s packed with extra-juicy blueberries and flavored with dried lavender, making it just the right amount of sweet with a subtle floral twist. Finish with lavender sugar and serve with a scoop of ice cream for a sweet treat that satisfies with every bite.
Made in partnership with Half Baked Harvest.
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