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. And 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.
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 is until July 14.
If you have an AMAZING blueberry pie recipe, you can 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.
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:
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
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.