Blueberry Vanilla Lavender Pie

There’s something truly magical about pie-making, especially when it involves vibrant berries and fragrant herbs! Today, I’m thrilled to share a delightful recipe for Blueberry Vanilla Lavender Pie. This dessert perfectly marries a buttery, flaky lattice crust with a floral blueberry filling infused with sweet vanilla and calming lavender notes. As spring approaches, this pie will not only tantalize your taste buds but also bring a beautiful touch to any gathering!

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Why You’ll Love This Recipe

This Blueberry Vanilla Lavender Pie is a flavor sensation! The tartness of fresh blueberries beautifully complements the sweetness of vanilla, while the lavender adds an unexpected yet delightful floral note. It’s easy to prepare, making it perfect for both beginner bakers and seasoned pros. Plus, it’s family-friendly, ensuring that everyone at your table can savor a slice of springtime bliss!

Ingredients

For the Crust:
– 2 1/2 cups all-purpose flour
– 2 tbsp granulated white sugar
– 1/2 tsp salt
– 1 cup cold unsalted butter
– 3-4 tbsp cold water
– 1 egg (whisked, for brushing over the lattice crust)
– Turbinado sugar, for sprinkling

For the Blueberry Filling:
– 5 cups fresh blueberries
– 5 tbsp cornstarch
– 3/4 cup granulated white sugar
– 1 tbsp lemon juice
– 1 1/2 tbsp vanilla bean paste
– 2 tsp lavender extract

Necessary Tools

– Food processor
– Pie pan
– Rolling pin
– Pizza cutter or pie crust cutter
– Baking sheet
– Whisk

Ingredient Swaps and Additions

Feel free to customize this pie! If fresh blueberries aren’t available, frozen ones work quite well; just ensure to thaw and drain excess moisture. You can also experiment with different extracts, like almond or orange, to create a unique twist that suits your taste. For added texture, consider mixing in some raspberries or blackberries with the blueberries!

See also Garlic Parmesan Ritz Bits

Step-by-Step Instructions

1. Prepare the dough: Pulse the flour, sugar, and salt in a food processor until combined. Cut cold butter into small pieces and mix until well incorporated. Gradually add cold water until the dough forms a ball. Divide the dough into two portions, shape into disks, wrap, and chill for at least 2 hours.

2. Roll out the dough: Let the dough sit for 30 minutes before rolling. Roll the first disk into a 10-inch circle and fit it into a pie pan. Tuck and seal the edges.

3. Mix the filling: In a bowl, combine blueberries, sugar, vanilla bean paste, cornstarch, lavender extract, and lemon juice. Stir gently and let sit for about 15 minutes to allow the flavors to meld.

4. Assemble the pie: Pour the berry filling into the pie crust. Roll out the second disk and cut into strips for the lattice. Arrange the strips over the filling, creating a beautiful lattice pattern. Pinch the edges to seal, brush with egg wash, and sprinkle with turbinado sugar.

5. Bake the pie: Preheat the oven to 425°F. Place the pie on a baking sheet and cover edges with foil. Bake for 20 minutes, then reduce the temperature to 375°F and bake for another 50-60 minutes until golden and bubbly.

6. Cool: Let the pie cool for at least 4 hours before slicing to allow the filling to set properly.

Serving Suggestions

This pie is delicious on its own, but it shines when served with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, you might enjoy it alongside a lightly brewed herbal tea!

Pro Tips for Success

– Ensure your butter is very cold for a flaky crust.
– Be gentle when mixing the blueberries; you want to keep some intact for texture.
– Rest the pie after baking; it will slice beautifully once cooled.

Storing and Reheating

Store leftover pie in the refrigerator for up to 3-4 days. Reheat individual slices in the oven at 350°F for about 10 minutes or enjoy it cold.

FAQ Section

Can I use frozen blueberries? Yes, just make sure to thaw and drain them before use!

How do I know when the pie is done? Look for a golden crust and bubbling filling.

Can I make this pie ahead of time? Absolutely! You can make it a day in advance for convenience.

Conclusion

This Blueberry Vanilla Lavender Pie is not just a dessert; it’s a sensory experience that encapsulates the essence of spring! The delightful blend of flavors, the beautiful lattice crust, and the joy of sharing it with loved ones make this recipe a must-try. If you make it, I’d love to see your creations! Feel free to leave a review, share photos, and tag the recipe on Pinterest or Instagram!

Nutritional Information

Blueberry Vanilla Lavender Pie

A delightful pie that combines a flaky lattice crust with a floral blueberry filling infused with sweet vanilla and calming lavender.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 1 10

Total Time 3 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Crust

2.5 cups 2 1/2 cups all-purpose flour
2 tbsp 2 tbsp granulated white sugar
0.5 tsp 1/2 tsp salt
1 cup 1 cup cold unsalted butter Must be very cold for a flaky texture.

3-4 tbsp 3-4 tbsp cold water Add until dough forms a ball.
1 whole 1 egg, whisked, for brushing over the lattice crust
to taste Turbinado sugar, for sprinkling

Method

Preparation

Pulse the flour, sugar, and salt in a food processor until combined.
Cut cold butter into small pieces and mix until well incorporated.
Gradually add cold water until the dough forms a ball.

Divide the dough into two portions, shape into disks, wrap, and chill for at least 2 hours.

Rolling Out the Dough

Let the dough sit for 30 minutes before rolling.
Roll the first disk into a 10-inch circle and fit it into a pie pan. Tuck and seal the edges.

Mixing the Filling

In a bowl, combine blueberries, sugar, vanilla bean paste, cornstarch, lavender extract, and lemon juice.

Stir gently and let sit for about 15 minutes to allow the flavors to meld.

Assembling the Pie

Pour the berry filling into the pie crust.
Roll out the second disk and cut into strips for the lattice.
Arrange the strips over the filling, creating a beautiful lattice pattern.

Pinch the edges to seal, brush with egg wash, and sprinkle with turbinado sugar.

Baking the Pie

Preheat the oven to 425°F.
Place the pie on a baking sheet and cover edges with foil.
Bake for 20 minutes, then reduce the temperature to 375°F and bake for another 50-60 minutes until golden and bubbly.

Cooling

Let the pie cool for at least 4 hours before slicing to allow the filling to set properly.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to 3-4 days. Reheat individual slices in the oven at 350°F for about 10 minutes or enjoy cold.

Blueberry Lavender Pie