A dessert cookbook wouldn’t be complete without a chapter dedicated solely to pies and crisps! I spent last weekend brainstorming different iterations of this classic American dessert, and among the recipes I created were a Peach Gingersnap Crisp and a Blueberry Lavender Pie. Yes, you read right– lavender! I love using herbs in desserts because they add an unexpected flavor profile and an entirely new dimension to the dish.
At first, I thought about using thyme or mint, but ultimately felt that lavender would be a little more unique and interesting. I knew I had made the right decision halfway through baking the pie when I peeked into the oven and the aroma that escaped out was absolutely heavenly. Lavender’s floral and citrus notes blend incredibly well with the sweet blueberries. I made a lattice top crust, which I felt added to the rustic and “wild” nature of the pie, but feel free to use a solid top pie crust if you’re in a rush.
Beach Town Baking’s Blueberry Lavender Pie
Sweet Butter Crust:
1 1/4 cup all-purpose flour
1 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold and cubed
4 tablespoons water, ice cold
½ cup sugar
3 tablespoons cornstarch
1 teaspoon dried lavender
4 cups fresh blueberries
2 tablespoons unsalted butter, melted
Preheat the oven to 400 degrees.
Prepare the Sweet Butter Crust:
In an electric mixer fitted with the paddle attachment, mix together the flour, sugar and butter until pea-size pieces of butter form. Add the water and mix just until incorporated. Divide the dough in half. Roll out one half of the dough onto a 9” pie pan. Place the prepared pie shell in the refrigerator until needed. Wrap the remaining dough with saran wrap and place in refrigerator.
Prepare the Blueberry Filling:
Whisk together the sugar, cornstarch and dried lavender in a large stainless steel bowl. Add the blueberries and butter. Crush a few berries in bowl with back of rubber spatula. Mix until the berries are coated. Let sit 15 minutes, stirring occasionally.
Remove prepared pie shell from refrigerator. Transfer the blueberry mixture into the crust. Using the remaining pie dough, roll out a top crust or a lattice crust if desired. Crimp the edges decoratively. Place pie in freezer for 5 minutes to set up.
Bake pie for 40 to 45 minutes or until juices bubble up over the crust.
Let pie cool completely at room temperature before serving.
What are your favorite fruit pies? Share with me below in the comment section!