Blueberry Lavender Pie

The smell of blueberries and lavender baking together is just dreamy. It fills the whole kitchen with this calm, sweet scent. The first time I made it, I couldn’t stop peeking through the oven door.

The pie comes out golden, soft, and full of juicy berries that burst with flavor. The hint of lavender makes it taste fancy but still so homey. It’s the kind of pie that makes you slow down and just enjoy every bite.

I love baking this on quiet afternoons when I want something pretty and peaceful. The filling is rich, the crust is flaky, and the smell is just happiness. You’ll feel proud pulling it out of the oven—it’s that beautiful.

So let’s make it together and fill the house with that cozy summer smell. It’s easier than it looks, I promise. And once you taste it, you’ll want to make it again and again.

Why You’ll Love This Recipe

• Unique Flavor Profile: The gentle floral notes of lavender elevate the natural sweetness of blueberries, making this pie stand out.
• Perfect for All Occasions: Whether you’re hosting a garden party, celebrating a holiday, or just craving a homemade dessert, this pie fits the bill.
• Simple Yet Elegant: With minimal prep and a touch of sophistication, it’s a great way to wow your guests without breaking a sweat.
• Customizable: You can adjust the sweetness, play with the crust design, or even try different fruit combinations.

Required Kitchen Tools

• 9-inch Pie Pan: A classic pie dish to bake the perfect crust.
• Rolling Pin: Essential for rolling out the dough evenly.
• Mixing Bowls: For combining the filling ingredients.
• Pastry Brush: To apply the egg wash for a golden finish.
• Microplane or Zester: Handy for adding fresh lemon zest.
• Measuring Cups and Spoons: To ensure accuracy in your ingredients.

Ingredients

Here’s what you’ll need to create this delectable dessert (exact measurements below):

• Pie Crust: 2 rounds of your favorite pie crust, chilled. You can use store-bought or homemade.
• Blueberries: 6 cups of fresh blueberries provide the juicy, sweet base.
• Granulated Sugar: 1/2 cup plus 2 tablespoons to sweeten the filling.
• Cornstarch: 3-4 tablespoons to thicken the filling.
• Dried Lavender: 2 teaspoons for a subtle floral aroma.
• Lemon Juice: 1 tablespoon for brightness and balance.
• Vanilla Extract: 2 teaspoons to enhance the overall flavor.
• Salted Butter: 1 tablespoon, cut into small pieces, adds richness.
• Egg: 1 beaten egg for the golden crust finish.

Variations for Blueberry Lavender Pie

• Mixed Berry Option: Replace half the blueberries with raspberries, blackberries, or strawberries.
• Herbal Twist: Swap dried lavender for dried rosemary or thyme for a savory touch.
• Crumble Topping: Skip the top crust and sprinkle a buttery crumble mixture instead.
• Honey Sweetened: Replace sugar with honey for a natural sweetness.
• Gluten-Free Crust: Use a gluten-free pie crust to accommodate dietary needs.

Step-by-Step Instructions

1. Prepare the Pie Crust

If using homemade pie crust, roll out both rounds on a lightly floured surface to about 1/8 inch thick. Line the pie pan with one crust, trimming the edges. Refrigerate both crusts while preparing the filling.

2. Make the Blueberry Lavender Filling

1. In a large mixing bowl, combine the blueberries, granulated sugar, cornstarch, dried lavender, lemon juice, and vanilla extract. Stir gently to coat the blueberries evenly.
2. Let the mixture sit for 5-10 minutes to allow the flavors to meld and the cornstarch to dissolve slightly.

3. Assemble the Pie

1. Pour the blueberry filling into the prepared pie crust, spreading it out evenly.
2. Dot the filling with small pieces of cold butter.
3. Place the second pie crust over the filling. You can keep it simple, create a lattice pattern, or use cookie cutters for decorative shapes.
4. Seal the edges by crimping with a fork or twisting the dough together.
5. Brush the top crust with the beaten egg and sprinkle with a pinch of sugar for extra sparkle.

4. Bake the Pie

1. Preheat your oven to 375°F (190°C).
2. Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
3. If the edges of the crust brown too quickly, cover them with foil or a pie shield halfway through baking.

5. Cool and Serve

Allow the pie to cool for at least 2 hours to let the filling set. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.

How to Serve Blueberry Lavender Pie

This pie is versatile and pairs beautifully with a variety of accompaniments:

• Classic: Serve with vanilla ice cream for a timeless combo.
• Elegant: Top with a dollop of lavender-infused whipped cream.
• Citrusy: Add a drizzle of lemon glaze for extra zing.
• Herbal: Garnish with fresh lavender sprigs or a sprinkle of lemon zest.

Storing Blueberry Lavender Pie

• Room Temperature: Keep the pie at room temperature for up to 2 days, covered loosely with foil or plastic wrap.
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Information

Serving Size	Calories	Carbohydrates	Fat	Protein	Fiber
1 Slice	280	38g	12g	3g	4g

Conclusion

Blueberry Lavender Pie is a delightful way to showcase the beauty of simple, fresh ingredients. The subtle floral touch of lavender adds a unique twist to a classic dessert, making it perfect for any occasion. Give this recipe a try, and let its enchanting aroma and flavor transport you to a serene summer day.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Frozen blueberries work well. Thaw them first and drain any excess liquid to avoid a watery filling.

How do I prevent a soggy bottom crust?

Blind bake the bottom crust for 10-12 minutes before adding the filling. This step helps create a barrier between the crust and the juicy filling.

Can I skip the lavender?

Of course! If lavender isn’t your thing, the pie will still be delicious without it.