Simple to create, this Blueberry Lavender Pie is the perfect summer dessert. Its luscious blueberries and sunny lavender flavor are delicious! Rye flour gives salted butter pie crust a unique flavor. For maximum berry flavor, the filling contains lavender, lemon, and loads of fresh blueberries.
One round of pie crust should fit into a 9-inch pie plate. Use a fork to make small holes in the bottom of the dough.
2
Mix blueberries, 1/2 cup sugar, cornstarch (3 tbs for a thin sauce, 4 tbs for a thick sauce), 2 tablespoons lavender, lemon juice, and vanilla in a big bowl. Fill the crust with berries. Put butter bits evenly on the fruit.
3
Roll the second pie crust round into a 12-inch round. Cover berries with crust. Create a lattice design instead. Crimp the crust edges with a fork to seal the pie.
4
Two cups of sugar and one teaspoon of lavender should be mixed together in a bowl. Use your fingers to break up the lavender buds in the sugar.
5
Baste the top crust with beaten egg and lavender sugar. Use a sharp knife to make four crust holes for air pockets. Refrigerate or freeze pie for 1 hour or 30 minutes to firm crust.
6
Heat the oven to 400°. After 20 minutes, lower the oven to 350 and bake for 30 more minutes until the pie is brown and the sauce is boiling.