Recipe for blueberry vanilla lavender pie, a buttery, flaky lattice pie filled with blueberries and floral notes of lavender and sweet vanilla.
About Blueberry Vanilla Lavender Pie
This is the perfect summer pie, and if you are a blueberry lover this is the pie for you! It’s got a buttery, flaky crust that’s filled with fresh blueberries that are flavored with vanilla bean paste and lavender extract. It gets topped with a pretty lattice crust and is baked to golden brown perfection. This is the sister pie to my Strawberry Cardamom Rose Pie.
Ingredients for Blueberry Vanilla Lavender Pie
- Flour– all purpose flour is used to make the pie crust
- Butter– unsalted, cold butter gets “cut” into the flour to develop a delicious buttery pie crust
- Water– make sure it’s ice cold- used to make the pie crust
- Salt– helps to bring out all the flavors
- Sugar– granulated sugar is used to sweeten the blueberries
- Blueberries– fresh blueberries are sliced and marinated in sugar and flavoring to make the filling
- Lavender extract– adds a sweet floral note to the blueberry filling
- Lemon juice- helps to really bring out the blueberry flavor
- Vanilla– I always recommend vanilla bean paste for the best flavor (yes it really does make a difference!)
- Cornstarch– helps to thicken the blueberry filling, this ingredient is not optional, if not added the pie will not cook properly
How to Make Blueberry Vanilla Lavender Pie
For the Crust
Add 2 ½ cups all purpose flour, 2 tablespoon of granulated sugar and ½ teaspoon salt to a food processor and pulse until combined.
Cut 1 cup of cold, unsalted butter into little pieces. While the food processor is running, add in the butter a few pieces at a time. Keep the food processor running until it is all combined.
Then add 3-4 tablespoon of ice water a tablespoon at a time just until the dough pulls together and forms into a ball. If after 4 tablespoon the dough still looks dry, add more water a tablespoon at a time until the proper consistency is achieved.
Divide the dough into 2. Form each piece of dough into flat disks and wrap with plastic wrap. Place in the fridge for 2 hours or overnight.
When ready to make the pie, remove the dough from the fridge. Let it sit out at room temperature for 30 minutes so it is easier to work with.
Then on a well floured surface, roll the first piece of dough out into about a 10 inch circle.
Fold the dough in half, and then in half once more.
Transfer the dough to a pie pan.
Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. This will make it easier to shape the crust.
Using the outside of your right index finger and your left thumb and index finger, begin to press the dough together so the edges form a scalloped shape.
Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge while making the filling.
A Tip on Making the Pie Crust
Make sure the butter is as a cold as possible. Pop the butter into the freezer for 10 minutes to get it really cold. Then grate the butter with a cheese grater to get it into really small pieces. Then put the grated butter into the fridge until just until you’re ready to use it. Also use ice cold water when making the crust.
For the Blueberry Filling
Add 5 cups of blueberries to a large bowl.
Add in ¾ cup of granulated sugar, 1 ½ tablespoon of vanilla bean paste, 5 tablespoon cornstarch, 2 teaspoon lavender extract and 1 tablespoon lemon juice.
Gently stir to coat the blueberries. Let sit for 10-15 minutes.
Add the blueberries to the prepared pie crust.
For the Lattice Crust
On a well floured surface, roll the second piece of dough out into about a 10 inch circle. With a pizza cutter or pie crust cutter, cut strips out of the crust. I chose to do wider dough strips but you can do thinner so there are more lattice crossings in the pie.
Arrange 3 strips across the top of the pie vertically towards you. The strips will be longer than necessary, but will get folded in once the lattice pattern is complete.
Next braid one strip going horizontally across the top of the pie. Lift up every other vertical strip and begin the pattern. Continue with the other 2 horizontal dough strips lifting the other vertical piece you did not lift previously.
Pinch the extra bits of the strips into the outer rim of the crust to hold everything together. (You may have to trim the strips if they are really long). If you have left over pie crust, you can also cut out decorative shapes and place them around the pie’s top crust.
Whisk one egg together and brush some of it across the top of the pie crust. Sprinkle a little bit of turbinado sugar over the crust.
Baking the Pie
Preheat oven to 425 degrees.
Cover the edges of the pie with aluminum foil or a silicon pie crust cover.
Bake the pie at 425 degrees on a baking sheet for 20 minutes.
Then lower the oven temperature to 375 and bake for an additional 50-60 minutes. The crust should be golden brown and the filling should be bubbling.
Remove the pie from the oven and let it completely cool for at least 4 hours before cutting into it. As it cool the blueberry filling will finish setting and if you cut into it while it’s still hot the filling will be runny still.
Serve with whipped cream or vanilla ice cream and enjoy! Store leftovers in an airtight container for up to 3 days. The bottom crust does tend to get soggy after the third day.
Other Recipes to Try
Blueberry Lavender White Chocolate Tart
Blueberry Cardamom White Chocolate Muffins
📖 Recipe
Blueberry Vanilla Lavender Pie
Ingredients
For the Crust
- 2 ½ cups all purpose flour
- 2 tablespoon granulated white sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter
- 3-4 tablespoon cold water
- 1 egg whisked, for brushing over the lattice crust
- turbinado sugar for sprinkling
For Blueberry Filling
- 5 cups fresh blueberries
- 5 tablespoon cornstarch
- ¾ cup granulated white sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoon vanilla bean paste
- 2 teaspoon lavender extract
Instructions
For the Crust
- Add 2 ½ cups all purpose flour, 2 tablespoon of granulated sugar and ½ teaspoon salt to a food processor and pulse until combined.
- Cut 1 cup of cold, unsalted butter into little pieces. While the food processor is running, add in the butter a few pieces at a time. Keep the food processor running until it is all combined.
- Then add 3-4 tablespoon of ice water a tablespoon at a time just until the dough pulls together and forms into a ball. If after 4 tablespoon the dough still looks dry, add more water a tablespoon at a time until the proper consistency is achieved.
- Divide the dough into 2. Form each piece of dough into flat disks and wrap with plastic wrap. Place in the fridge for 2 hours or overnight.
- When ready to make the pie, remove the dough from the fridge. Let it sit out at room temperature for 30 minutes so it is easier to work with.
- Then on a well floured surface, roll the first piece of dough out into about a 10 inch circle.
- Fold the dough in half, and then in half once more.
- Transfer the dough to a pie pan. .Press the dough into the bottom of the pie pan.
- Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. This will make it easier to shape the crust.
- Using the outside of your right index finger and your left thumb and index finger, begin to press the dough together so the edges form a scalloped shape.
- Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge while making the filling.
For the Blueberry Filling
- Add 5 cups of blueberries to a large bowl.
- Add in ¾ cup of granulated sugar, 1 ½ tablespoon of vanilla bean paste, 5 tablespoon cornstarch, 2 teaspoon lavender extract and 1 tablespoon lemon juice.
- Gently stir to coat the blueberries. Let sit for 10-15 minutes.
- Add the blueberries to the prepared pie crust.
For the Lattice Crust
- On a well floured surface, roll the second piece of dough out into about a 10 inch circle.
- With a pizza cutter or pie crust cutter, cut strips out of the crust. I chose to do wider dough strips but you can do thinner so there are more lattice crossings in the pie. Arrange 3 strips across the top of the pie vertically towards you. The strips will be longer than necessary, but will get folded in once the lattice pattern is complete.
- Next braid one strip going horizontally across the top of the pie. Lift up every other vertical strip and begin the pattern. Continue with the other 2 horizontal dough strips lifting the other vertical piece you did not lift previously.
- Pinch the extra bits of the strips into the outer rim of the crust to hold everything together. (You may have to trim the strips if they are really long). If you have left over pie crust, you can also cut out decorative shapes and place them around the pie’s top crust.
- Whisk one egg together and brush some of it across the top of the pie crust. Sprinkle a little bit of turbinado sugar over the crust.
Baking the Pie
- Preheat oven to 425 degrees.
- Cover the edges of the pie with aluminum foil or a silicon pie crust cover.
- Bake the pie at 425 degrees on a baking sheet for 20 minutes.
- Then lower the oven temperature to 375 and bake for an additional 50-60 minutes. The crust should be golden brown and the filling should be bubbling.
- Remove the pie from the oven and let it completely cool for at least 4 hours before cutting into it. As it cools the blueberry filling will finish setting and if you cut into it while it’s still hot the filling will be runny still.
- Serve with whipped cream or vanilla ice cream and enjoy! Store leftovers in an airtight container for up to 3 days. The bottom crust does tend to get soggy after the third day.
Can you make this with wild blueberries?
Hi Reeni. Yes, I don't see why not 🙂