It is a banner blueberry season this year, so it's a perfect time to turn some of the bounty into this simple dessert. The hint of lavender provides an excellent counterpoint to the sweet blueberries, and the aroma while baking is heavenly. Delicious with a glass of lavender lemonade or a cup of Yellow and Blue Tea. Please note: while this recipe by chef Lei Shishak includes making your own pie crust, I am not above using store-bought frozen crusts. Enjoy!

Prep Time: 2 hrs

Cook Time: 45 mins

INGREDIENTS

For the crust:

2 1/2 cups all-purpose flour

2 teaspoons sugar

1 cup unsalted butter cold and cubed

1/2 cup water ice cold

 

For the filling:

½ cup sugar

3 tablespoons cornstarch

1 teaspoon lavender dried

4 cups blueberries fresh

2 tablespoons unsalted butter melted

 

Preheat the oven to 400 degrees.

Prepare the 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 ice cold 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 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. Serves 8.