Blueberry Vanilla Lavender Pie brings an elegant floral twist to the timeless charm of blueberry pie. With a golden, flaky lattice crust and a luscious filling of juicy blueberries infused with vanilla and crushed culinary lavender, this dessert is as beautiful as it is flavorful. Sweet, fragrant, and balanced, it’s the perfect centerpiece for spring picnics, afternoon teas, or any occasion that calls for a refined touch.

Why You’ll Love This Recipe

This pie is a sophisticated upgrade of the classic blueberry pie, enhanced with subtle floral notes and a creamy vanilla finish. The buttery, homemade crust provides a tender contrast to the vibrant, syrupy filling. Each bite is delicately aromatic yet familiar, offering an elegant balance between sweet berries and gentle lavender. Whether you’re baking for a gathering or simply savoring the season, this pie is guaranteed to impress with its flavor and presentation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water

For the filling:

5 cups fresh blueberries
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon dried culinary lavender, crushed
1/4 teaspoon salt

For finishing:

1 egg (for egg wash)
1 tablespoon coarse sugar (optional)

directions

In a large bowl, whisk together the flour, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, crushed lavender, and salt. Stir and let sit for 10 minutes.
Roll out one dough disk on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
Pour the blueberry mixture into the prepared crust.
Roll out the second dough disk and cut into strips. Create a lattice pattern over the filling.
Brush the lattice and edges with the beaten egg. Sprinkle with coarse sugar if desired.
Bake for 45–55 minutes, until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they begin to brown too quickly.
Allow the pie to cool completely before slicing, to let the filling set properly.

Servings and timing

Servings: 8 slices
Prep Time: 25 minutes
Chill Time: 1 hour
Cook Time: 50 minutes
Total Time: 2 hours 15 minutes
Calories per Serving: 320 kcal

Variations

Berry Blend: Substitute part of the blueberries with blackberries or raspberries for a mixed-berry variation.
Citrus Infusion: Add orange zest instead of lemon for a warmer, sweeter citrus note.
Crumb Topping: Replace the lattice with a buttery crumble for a rustic take.
Gluten-Free: Use a gluten-free flour blend for the crust to accommodate dietary needs.
Honey Sweetened: Swap sugar for honey or maple syrup for a natural sweetener alternative (adjust cornstarch to compensate for added moisture).

storage/reheating

Store the pie covered at room temperature for up to 1 day or refrigerate for up to 4 days. To reheat, warm individual slices in a 300°F (150°C) oven for 10–15 minutes or microwave briefly until just heated. The pie can also be frozen (unbaked or baked) and stored for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to refresh the texture.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Do not thaw them before mixing, but increase the cornstarch slightly to absorb extra moisture.

What is culinary lavender and where can I find it?

Culinary lavender is a food-safe variety of lavender, available at specialty spice shops or online. Be sure it’s labeled for culinary use.

Can I make the crust ahead of time?

Yes, the pie dough can be made up to 3 days in advance and stored in the refrigerator, or frozen for longer storage.

How strong is the lavender flavor?

It’s subtle and floral. Crushing the lavender and using only 1/2 teaspoon ensures it enhances rather than overwhelms the filling.

Can I use vanilla bean instead of extract?

Yes, half a vanilla bean scraped into the filling adds a more pronounced vanilla flavor.

How do I prevent a soggy bottom crust?

Preheat a baking sheet in the oven and place the pie dish on it while baking to help crisp the bottom crust.

What type of pie dish works best?

A standard 9-inch glass or ceramic pie dish is ideal for even baking and visual doneness.

Is blind baking necessary?

No, blind baking is not required for this fruit pie as the long bake time is sufficient to cook the crust fully.

Can I use lavender extract instead of dried lavender?

Yes, use 1–2 drops of lavender extract in place of the dried lavender for a controlled flavor.

How do I know when the pie is done?

The crust should be golden brown, and the filling should be visibly bubbling through the lattice for at least 5 minutes.

Conclusion

Blueberry Vanilla Lavender Pie is an enchanting dessert that marries the nostalgic comfort of homemade pie with the refined allure of floral notes and fresh fruit. From its buttery crust to its aromatic filling, every element of this pie is thoughtfully layered for flavor and beauty. Whether served at a spring gathering, summer brunch, or elegant dinner, it’s a treat that lingers on the palate and in memory.