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This Blueberry Lavender Pie is the quintessential summertime treat and so easy to create. It’s blueberry-filled, extra juicy, perfectly flavored with summery lavender, and oh so delicious! The pie crust base is a simple salted butter pie dough made special with a small touch of rye flour. The filling has lavender and lemon with plenty of fresh blueberries for the maximum berry experience. Just before baking, the pie is sprinkled with lavender sugar, creating the ultimate extra sweet crust. Delicious and bound to become a new summer favorite…classic with just the right twist and a beautiful boost of blue.

This post is sponsored by the Blueberry Council

We have blueberry pie! I feel like this represents what summer is truly about, berry-filled pies with ice cream on the side. It’s what I picture when I dream of summer throughout the winter and spring months.

Funny enough, I have very few summer berry pies in the Half Baked Harvest archives. So when the Blueberry Council reached out, not only about creating a brand new blueberry pie recipe for summer, but also about being an official judge for their summer pie contest, I was so excited.

Looking at the number of fresh blueberry recipes I have on HBH, I think it’s safe to say that I really love blueberries. So this was a perfect fit for me!

Let’s talk about the pie contest

Before I dive into my blueberry lavender pie, I want to share that the pie contest is live, and the entry period goes until July 14.

If you have an AMAZING blueberry pie recipe, you can enter your recipe here for a chance to win the $10,000 grand prize for America’s best blueberry pie. I will be testing out the top pies and choosing the winner at the end of July.

I cannot wait. Read about the details here.

Onto recipe details

The amazing thing about blueberry pie is that it really is a simple pie to make. All you need are some really great summer berries and not much else. I wanted to make mine extra special and very Tieghan-like, so my twist includes the addition of lavender. I love the combination of blueberries and lavender. The lavender really highlights the blueberries and provides a nice subtle floral flavor…it’s delicious.

For the crust, you can use two store-bought pie rounds or make your own using my recipe. Either will be great, so do what works best for you.

The pie filling

As I mentioned this pie is simple. Fresh blueberries, sugar, lemon, lavender, and a touch of vanilla. Cornstarch is added to create the perfect juice berry sauce.

And that’s it. When I was making this, I was like…wow, this really is simple.

You’ll pour the filling into the pie crust, then add that second crust on top. The next step is key, sprinkle some lavender sugar over top of the crust just before baking. This will create a perfectly sweet…and also pretty…crust.

A note on the crust

For the pie crust design, I went a little above and beyond with a lattice design and sweet butterfly cutouts, but you can do whatever you’d like. Have fun with the design or keep it simple.

It’s up to you!

This pie is great as an afternoon snack or after-dinner dessert…with a scoop of vanilla ice cream…of course. So summery and so delicious!

A great way to kick off summer!

Blueberry Lavender Pie |

Looking for other blueberry recipes? Here are a few ideas: 

Cinnamon Sugar Blueberry Crumb Bars

Swirled Blueberry Lemon Thyme Cake

Bursting Blueberry Lemon Layer Cake

Blueberry Chamomile Galette

Lastly, if you make this blueberry lavender pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Blueberry Lavender Pie

Prep Time 25 minutes
Cook Time 1 hour
Chill Time 35 minutes
Total Time 2 hours
Servings: 8
Calories Per Serving: 342 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Fit 1 pie crust round into a 9-inch pie plate. Lightly prick the bottom of the dough with a fork.
    2. In a large bowl, toss together the blueberries, 1/2 cup sugar, cornstarch (use 3 tbs for a looser sauce or 4 tbs for a thicker sauce), 2 teaspoons lavender, lemon juice, and vanilla. Pour the berries into the crust. Arrange the butter pieces evenly over the berries.
    3. Grab the second pie crust round and roll it out into a 12-inch circle. Place the crust over the berries. Alternately you can create a lattice design if desired. Using a fork, crimp the edges of the crust together to seal the pie up.
    4. In a bowl combine 2 tablespoons sugar with 1 teaspoon lavender pinch the lavender and sugar together with your fingers to break the buds up into the sugar.
    5. 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, 1 hour in the fridge or 30 minutes in the freezer.
    6. 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.

All Butter Pie Crust

Prep Time 10 minutes
Total Time 10 minutes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
  • 2 tablespoons hazelnut liquor (optional)


  • 1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
    2. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.

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  1. 4 stars
    This pie is DELICIOUS!!! I made it earlier this week and it hardly lasted the night. I made some adjustments as needed to both the pie and pie crust recipes that still made this the best pie ever.

    Pie – We could not find lavender, though no worries it was still fantastic. I probably used only 3 cups of berries due to lack of space in my pie dish. Instead of cornstarch, I used corn muffin mix which worked perfectly.

    Pie Crust – I did 1.5 sticks of butter, since the ingredients list on here didn’t match the measurements on my butter sticks. All worked out in the end. The water wasn’t on the ingredients like, but it’s easy enough to add from the directions below. I put my dough ball in the fridge for about 45 mins, which helps stiffen it.

    1. Hey Becky,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) Thanks for sharing what worked well for you. xTieghan

    1. Hey there,
      I used a regular pie dish for this recipe. I hope you enjoy the pie, please let me know if you have any other questions! xTieghan

  2. 3 stars
    Made this today, it tasted great and the crust was amazing. The inside didn’t hold up though, it was really watery and the blueberries didn’t cook down; it ended up like a bunch of blueberries in sugar water. I used 4 TB of the cornstarch and ended up cooking it 10 minutes extra to try to get it to a better place, but to no avail; any thoughts on what could have gone wrong?

    1. 3 stars
      I unfortunately had the same issue with an extremely watery filling. It tasted good but the bottom crust was completely saturated. I did 4 TBSP cornstarch as well and let it set for two hours in the fridge, and dumped out as much liquid as I could. Any thoughts?

      1. Hey Melissa,
        Sorry to hear this, the cornstarch usually does the trick. Was there anything you adjusted in the recipe? xTieghan

        1. 2 stars
          I had the same issue. It was very watery and When you bite into the blueberries the lavender was to much. They didn’t break down.

          1. Hey Carla,
            So sorry to hear this! Was there anything you adjusted in the recipe? It’s really hard for me to say what may have gone wrong without seeing the results. xTieghan

    2. Hey Linsey,
      So sorry to hear this! Usually the cornstarch does the trick and prevents the pie from being watery. I am not sure why else this would have happened to you. Was there anything you may have adjusted? xTieghan

    3. I froze the pie overnight because I wasn’t able to bake it yesterday. How does that affect the baking instructions? Thanks!

      1. Hey there,
        Sorry, I have never baked this pie from frozen, I would allow it to thaw and then follow the baking instructions as is. Please let me know how it turns out! xTieghan

    1. Hey Gretchen,
      Yes, totally fine to use frozen blueberries. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. Hi Tieghan! If I were to make and bake this pie and transport it on a 3.5-4 hr drive, do you have any suggestions to help make this pie survive and keep fresh? (i.e. perhaps I should transport in a cooler?) Thanks!

    1. Hey there,
      I would just keep covered in an airtight container. I hope you love the recipe, please let me know how it turns out! xTieghan

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