Blueberry Lavender Pie Recipe

Blueberries have a naturally mild, sweet-tart profile and a wonderful burst of texture when bitten into. They really sing when paired with a complementary herb or spice. In this pie, a small amount of chopped culinary lavender and fresh orange zest accentuate the berries’ floral and citrus notes without overwhelming their natural sweetness.

If you enjoyed the pairing of blueberries with warm spices in recipes like Blueberry Cinnamon Cake, you’ll appreciate how lavender and orange zest offer a different, lighter dimension here. The result is a balanced, fragrant pie that tastes both bright and comforting.

Tips and Notes Before You Bake

Good pie baking starts with planning. If possible, make the dough a day ahead. At minimum, allow two hours for the dough to chill. Chilling helps the butter firm up so the crust bakes flaky and crisp.

A few practical tips that improve the finished pie:

• Cornstarch tends to clump. Use a fork to work it into the sugar so the mixture is uniform before adding it to the berries.
• Brushing the bottom of the crust with a thin layer of egg white is a useful hack: as it bakes the egg white coagulates and forms a barrier, helping prevent the filling from making the bottom crust soggy.
• Brushing the top crust with egg yolk gives the pie a glossy, deep golden color.
• About lavender: Use it sparingly. Too much lavender can overpower the filling and create a soapy or perfumey taste.

Leave vents or gaps in the top crust so steam can escape. If the steam can’t escape, it will condense and make the filling watery, which can result in a soggy, underbaked center.

Bake the pie on the lowest oven shelf over a large baking sheet lined with parchment paper. Placing the pie lower in the oven helps the bottom set and reduces the chance of a soggy center. The lined baking sheet also catches any drips so juices don’t burn on the oven floor.

Homemade Blueberry Lavender Pie

Bright, fragrant, and beautifully textured, this blueberry lavender pie combines fresh berries with a hint of lavender and orange. The filling becomes thick and jammy while the crust turns golden and flaky—perfect for gatherings, special occasions, or a simple weekend treat.

Ingredients

• Double recipe all-butter pie crust, chilled and divided into two portions (one for bottom, one for top)

Pie Filling

• 6 cups (about 900 g) fresh blueberries
• 3/4 cup (150 g) sugar
• 6 tbsp (42 g) cornstarch
• 1/2 tsp chopped culinary lavender (use sparingly)
• 1 tbsp fresh-squeezed orange juice
• 1 tbsp orange zest (from one medium orange)
• 1 egg, separated (egg white for brushing the bottom; yolk for glazing the top)

Instructions

Prepare the crust

1. Roll one portion of the pie dough into a 12-inch circle and gently fit it into a 9-inch pie pan. Trim any excess and refrigerate the lined pan while you prepare the top dough and filling.
2. Roll the second portion of dough into a roughly 10×8-inch rectangle. Cut into 1–2 inch strips for a lattice top or shape as desired. Lay the strips on a parchment-lined baking sheet and chill until ready to assemble.

Make the filling

1. In a medium bowl, whisk together the sugar and cornstarch until well combined and free of lumps.
2. Place the blueberries in a large bowl. Add the orange juice, orange zest, and chopped lavender. Toss gently to combine.
3. Sprinkle the sugar-cornstarch mixture over the berries and fold gently with a rubber spatula until evenly coated.

Assemble and bake

1. Remove the chilled pie shell from the refrigerator. Lightly brush the inside bottom and sides with the egg white to create a moisture barrier.
2. Spoon the blueberry filling into the prepared shell, discarding any excess free liquid that pools at the bottom of the bowl.
3. Arrange the chilled dough strips over the filling in a lattice or full top. Trim and crimp the edges to seal. Make sure to leave vents for steam to escape.
4. Brush the top crust with the egg yolk for a glossy, golden finish. Return the assembled pie to the freezer while you preheat the oven to 425°F (220°C). Position a large lined baking sheet on the lowest oven rack to catch any drips.
5. Once the oven is fully preheated (about 10–15 minutes after reaching 425°F), place the pie on the lined baking sheet on the lower rack. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35–40 minutes, until the filling is bubbling and the crust is deep golden brown.
6. If the crust edges or top begin to brown too quickly, tent the pie loosely with a piece of aluminum foil to prevent burning.
7. Remove the pie from the oven and cool on a wire rack. Allow the pie to set for at least 2–3 hours so the filling thickens before slicing.

Storage: Keep the pie at room temperature for up to 3 days, or refrigerate for up to one week. For best texture, serve at room temperature or lightly warmed.