This Blueberry Lavender Pie is a delightful fusion of classic flavors with a unique twist. The buttery, flaky crust provides the perfect foundation for the luscious filling bursting with fresh blueberries. What sets this pie apart is the addition of fragrant dried lavender buds, which infuse the filling with subtle floral notes, elevating the taste to a whole new level of sophistication. With every bite, you'll experience the harmonious balance of sweet blueberries, tangy lemon zest, and the delicate essence of lavender. The aroma that wafts from the oven as the pie bakes is simply intoxicating, promising a culinary experience like no other. Whether served warm or chilled, each slice of this Blueberry Lavender Pie is a celebration of summer's bounty, offering a symphony of flavors that will leave your taste buds craving for more. It's a dessert that not only delights the palate but also captivates the senses, making it a standout addition to any gathering or occasion.

Prep Time: Approx 30 minutes for preparing the crust and filling.

Bake Time: typically requires 45-55 minutes in the oven.

Total Time: Including prep and bake time, the total time is around 1 hour and 15 minutes to 1 hour and 25 minutes.

Serving Size: makes one standard 9-inch pie, yielding approximately 8-10 servings, depending on how generously you slice it.

Ingredients:

For the Crust:

2 1/2 Cups all-purpose flour

1 Cup (2 sticks) cold unsalted butter, cut into small cubes

1 TSP cranberry salt - The BOG Riverside Cranberry Farm Pink Cranberry Himalayan Salt

1 TBSP honey - BC Buzz Honey Wildflower Honey

6-8 TBSP ice water

For the Filling:

5 Cups blueberries - The Egg Store Bumbleberry Farms Blueberries

1/3 Cup honey - BC Buzz Honey Clover Honey

1/4 Cup cornstarch

2 TBSP freshly squeezed lemon juice

1 TBSP finely grated lemon zest

1 TBSP dried culinary lavender buds

For the Egg Wash:

1 Egg - Skyland Acres Medium Free Range Eggs

1 TBSP water

Instructions:

1. Prepare the Crust:

In a large bowl, combine the flour, salt, and honey. Add the cold cubed butter. Using a pastry blender or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Make the Filling:

In a large mixing bowl, combine the blueberries, honey, cornstarch, lemon juice, lemon zest, and dried lavender buds. Gently toss until the blueberries are evenly coated. Let the mixture sit for about 15 minutes to allow the flavors to meld.

3. Preheat the Oven:

Preheat your oven to 375°F (190°C).

4. Roll Out the Crust:

On a lightly floured surface, roll out one disk of dough into a circle large enough to fit your pie dish. Carefully transfer the dough to the pie dish and press it gently into the bottom and sides.

5. Assemble the Pie:

Pour the blueberry filling into the prepared pie crust. Roll out the second disk of dough and either place it on top as a full crust, or cut it into strips to create a lattice crust.

6. Seal and Decorate:

If using a full crust, crimp the edges of the bottom and top crusts together and cut slits in the top crust to allow steam to escape. If using a lattice crust, weave the strips over the filling and trim any excess dough. Press the edges to seal with the bottom crust.

7. Egg Wash:

In a small bowl, whisk together the egg and water to make the egg wash. Brush the top crust (or lattice) with the egg wash for a golden finish.

8. Bake:

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.

9. Cool and Serve:

Allow the pie to cool on a wire rack for at least 1 hour before serving. This will allow the filling to set. Serve slices of the blueberry lavender pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Enjoy your unique and delicious Blueberry Lavender Pie!