Description
A delightful dessert blending fresh blueberries, warm vanilla, and floral lavender notes, perfect for summer days.
Ingredients
Scale
- 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)
- 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
Instructions
- In a food processor, pulse flour, sugar, and salt until combined. Cut in cold butter and blend until incorporated. Gradually add cold water to form a dough. Divide, shape into disks, wrap, and chill for 2 hours.
- Roll out one disk into a 10-inch circle, place in pie pan, prick holes in the bottom, and refrigerate.
- In a bowl, combine blueberries, sugar, vanilla bean paste, cornstarch, lavender extract, and lemon juice. Mix well and pour into prepared crust.
- Roll out second disk, cut into strips, and create a lattice pattern over the filling. Pinch edges, trim excess dough, brush with egg, and sprinkle turbinado sugar.
- Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake for 50-60 minutes.
- Cool the pie for 4 hours before serving.
Notes
Use fresh blueberries for the best flavor. Store leftovers in the refrigerator for 3-4 days or freeze slices for up to 3 months.
- Prep Time: 120 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry pie, dessert, summer pie, lavender dessert, homemade pie