The Allure of Blueberry Vanilla Lavender Pie

👩‍🍳 Instructions

1. 1

   To make the pie crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Do not overmix. Divide dough in half, flatten into disks, wrap, and refrigerate for at least 30 minutes.
2. 2

   Prepare the filling: In a large bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, vanilla, crushed lavender buds, and salt. Stir gently until berries are coated. Let sit for 10-15 minutes.
3. 3

   Preheat oven to 400°F (200°C). Roll out one dough disk into a 12-inch circle and carefully transfer to a 9-inch pie plate. Trim edges, leaving a ½-inch overhang.
4. 4

   Pour blueberry filling into the pie shell, mounding slightly. Dot the top with small pieces of butter.
5. 5

   Roll out the second dough disk. Cut into ½-inch wide strips for a lattice top, or place whole over the filling and cut vents. Weave lattice strips if desired. Trim and crimp edges to seal.
6. 6

   In a small bowl, whisk egg and milk for egg wash. Brush generously over the pie crust, then sprinkle with coarse sugar.
7. 7

   Place pie on a baking sheet. Bake at 400°F (200°C) for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake for another 40-50 minutes, or until crust is golden brown and filling is bubbling thickly. Cover edges with foil if browning too quickly.
8. 8

   Transfer pie to a wire rack and cool completely for at least 3-4 hours before slicing and serving. This allows the filling to set.