I love pie.
These days I feel like pies aren’t getting a lot of attention—I’m not sure why. They’re so easy to make, especially if you cheat with a pre-made crust, but you didn’t hear that from me. ;)
I’ve made blueberry pies before, and of course, one of my favorites, Back In The Day Bakery’s Georgian Peach Pie (yum!). But there’s something special about this pie…I’ll tell you what it is: it’s the subtle hint of lavender. It’s barely noticeable at first, but then your taste buds do a slight head turn with delight. You’ll take another bite…and then another and before you know it, the entire pie is gone. But that’s okay because your pie is homemade!
Every year I miss pie day. Either we’re out of town or have some event to go to—finally, a quiet, cloudy, lazy Sunday—the perfect pie day!
Okay, let’s get down to business because it’s a pet peeve of mine to have to scroll forever to get to a recipe.
Happy Pi Day Nerds!
Blueberry Lavender Pie
- 4 cups blueberries, fresh
- 1/3 cup sugar, add 1/2 cup of sugar if you like super sweet pie
- 2 TBSP butter, melted + I use dairy-free, Earth Balance
- 1 tsp lavender, dried
- 3 TBSP cornstarch
- 1 box pie crust
Preheat oven to 400 degrees
In a large bowl stir sugar, cornstarch, lavender, blueberries and butter together
Lay out one pie crust in pie dish and fill with blueberry mixture
Using the remaining pie dough, roll out a top crust for a lattice crust + crimp the edges
Bake pie for 40 to 45 minutes or until juices bubble up over the crust.
Let pie cool completely at room temperature before serving
Note: If you’d like to make a homemade crust, I spill all my secrets in this post.
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