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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!
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
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
Servings: 8
Calories Per Serving: 365 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pie crust rounds, chilled
- 6 cups fresh blueberries
- 1/2 cup plus 2 tablespoons granulated sugar
- 3-4 tablespoons cornstarch
- 2 teaspoons dried lavender
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon cold salted butter, cut into small pieces
- 1 egg, beaten
Instructions
- 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
Calories Per Serving: 716 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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)
Instructions
- 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.
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?
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?
Hey Melissa,
Sorry to hear this, the cornstarch usually does the trick. Was there anything you adjusted in the recipe? xTieghan
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.
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
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
I froze the pie overnight because I wasn’t able to bake it yesterday. How does that affect the baking instructions? Thanks!
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
Can you use frozen blueberries instead?
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
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!
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
I’ve never bought dried lavender before. Is this typically found in grocery stores or should I go to a specialty store?
Hey Donna,
Here is the link for the lavender that I used:
https://shopstyle.it/l/biUcx
Please let me know if you have any other questions! xTieghan
OMG i made this pie today and it was AMAZING! it was my first time baking a pie, but I had so much fun! One question though… the middle of my pie did not become golden brown like the outsides of the pie. Is there something I did wrong and can fix next time so that the entire top will be golden brown?! THANK U FOR UR AMAZING RECIPES !!!<3
Hey Rachel,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! Was there anything you adjusted? It may have need to bake just a little longer. xxTieghan
This looks absolutely delicious! I was just curious if this can be made with frozen blueberries?
Hey Jasminn,
Yes, frozen blueberries will also work well here. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
This looks absolutely delicious and am planning to make it this weekend!
Can your pie crust be made ahead of time (like a day) and if so how would you store it? Also, could you make this pie crust gluten free by substituting with equal amounts of gluten free flour?
Also, I have both of your books and love them. Thank you for all of the great recipes ?
Hey Marissa,
Sure that would be fine to do, just keep in the fridge. Yes, you can use an equal amount of GF four. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Tieghan!
I’m excited about this blueberry pie contest! What a great idea! Can you please share what categories the pie will be judged in (I.e. taste, presentation, variation/creativity). I’m spiking forward to it!!
Hey Morgan,
You can read all about the contest here: https://contest.blueberry.org/
Let me know if you have any other questions! xTieghan
Just yesterday (!) I was thinking about finding a good blueberry pie recipe, because the idea of blueberry pie hit and I knew we needed a good one and now! Since we have always enjoyed your recipes, this gets five stars because I know it will be that yummy and because you met the need so quickly!!;) Thanks and happy pie judging to you!!?
Hey Jen,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan
That is the most BEAUTIFUL pie I’ve ever laid eyes on! Ur love of art truly shines?
Thank you so very much Judi!! xTieghan
Perfect timing for this recipe! My mother and I picked fresh blueberries this past weekend. I have already made no churn blueberry ice cream that is delicious! I plan to make refrigerator blueberry jam and now I am looking forward to trying this pie recipe too!
Hey Pam,
Ohhh that is so great to hear! I hope you love this recipe as well! Let me know how it turns out:) xTieghan
I have never made a blueberry pie and may need to try this. I also have a bunch of lavender I bought for a recipe and have no idea how else to use it. This is perfect!
xo Jessica
an indigo day
Hey Jessica,
Perfect! I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Just reading about the ingredients for this pie and seeing the photos it must be a five star recipe. It sounds delicious! I don’t make pies because I can’t make a decent pie crust to save my life. But I’m inspired by what I see here and will be trying my hand at making this one soon. ??
Thanks so much Carol, I hope you love the recipe! Let me know if you give it a try! xTieghan
Can you share your pie crust recipe?!
Hey Criston,
Here is the recipe for my pie crust:
https://www.halfbakedharvest.com/my-favorite-buttermilk-pie-crust/
Please let me know if you have any other questions! xTieghan
Wonderful! I love this pie crust recipe. It’s the one I always use for my pies and it always turns out delicious! Your description in this post says you made your pie dough with a small amount of rye flour. Do you have that pie crust recipe using rye flour?
You can just swap the all purpose flour for rye flour or do half and half. I hope this helps!
This pie looks awesome! I have a question- I made a blueberry pie recently and it was a hot mess when I cut into it. The blueberries were runny. I thought it would have held together more. What might I have done wrong or is this to be expected with blueberries? Thank you
Did you use cornstarch as directed?
Harold – I did. I am going to try this recipe and hope it turns out better. Thanks for your comment.
Hey Laurie,
Thanks so much! Unfortunately, it’s really hard for me to say without testing out the recipe for myself and seeing the list of ingredients! I hope you love this recipe:) xTieghan
Recipe sounds great! One question though: what is lavender sugar?
Thanks Allan! The lavender sugar in made in step 4. I hope you enjoy the recipe! xTieghan
Thanks. I can’t wait to give your recipe a try!
Would this recipe work with a different berry?
Hey Annette,
Sure, any berry that you enjoy will work just fine here! I hope you love this recipe, please let me know if you give it a try! xTieghan