Mar 14, 2019

Blueberry Lavender Honey Pie

Prep Time: 1 hr
Cook Time: 40 mins
I was inspired by my daily breakfast of blueberries with Greek yogurt and honey for this recipe. This pie mixes plump blueberries with a hint of floral lavender, honey and a swirl of cream.

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I was inspired by my daily breakfast of blueberries with Greek yogurt and honey for this recipe. This pie mixes plump blueberries with a hint of floral lavender, honey and a swirl of cream.

The mix of flavors reminds me that spring is on the way and it’s a great way to celebrate “Pi day” – March 14, the calendar representation for the mathematical symbol.

Blueberry Lavender Salty Honey Pie

Key Ingredients in This Recipe

Lavender

Lavender adds a subtle floral flavor to the pie. It must be ground prior to cooking so it’s not overpowering. When shopping for lavender, opt for either fresh cut lavender or culinary dried lavender (this will only be the dried small flowers). I like to offset the floral taste with a little bit of lemon zest and juice to brighten it up.

Blueberries

Blueberries are in season from April to October though they are at their peak in June and July. The sweet/tart berries in the pie pair with the honey and floral notes of the lavender. 

Honey

Make sure the only ingredient on the back is honey! There should be no other additives (such as corn syrup or sugar syrup). Look for raw, unfiltered honey. 

macerated Blueberry

How to Make Blueberry Lavender Honey Pie

For the crust:

  1. Blend the butter into the dough. Add the flour, salt and sugar to a medium mixing bowl. Add the pieces of butter and use a pastry blender to cut in the butter until the mixture is coarse and pea size pieces of the butter remain.
  2. Mix the dough. Add 4 tablespoons of ice water to the dough and mix with your hands until dough comes together. Be careful not to over-mix (you should still be able to see pieces of the butter).
  3. Chill the dough. Divide the dough in half and wrap each in plastic wrap and flatten into disks. Refrigerate for at least 1 hour.
  4. Roll out the dough, Heat oven to 425ºF. On a clean, lightly floured work surface, roll out one half of the dough into a 14-inch circle. Wrap around a rolling pin and unroll on a 9-inch pie pan. Trim a 1-inch overhang and fold under to form a rim. Prick the dough with a fork.
  5. Blind bake the crust. Add a piece of parchment paper over the dough and fill with pie weights or uncooked rice. Bake until the dough is firm about 10 minutes, then remove the pie weights and parchment paper and continue baking the crust until pale golden brown, about an additional 5 minutes. Let cool.

For the filling:

  1. Macerate the fruit. In a large mixing bowl, toss together the blueberries with the sugar. Use a wooden spoon to stir together, using the back of the spoon to mash some of the blueberries. Let sit for 1 hour to let the blueberries macerate. Discard 2 tablespoons of the liquid that develops then stir the mixture together with the lemon zest, lemon juice, lavender, honey, and flour. In a small bowl whisk 2 of the eggs then whisk together with the heavy cream then gently stir together with the fruit mixture.
  2. Add the filling. Pour the filling into the prepared crust. Roll out the remaining half of the dough into 10-inch x 14-inch rectangle.
  3. Decorate the crust. Cut into 12 1-inch strips. Arrange 6 strips across the pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press the ends into the crust edges. Whisk together the remaining egg with 1 tablespoon of water and brush the crust with the egg wash mixture.
  4. Bake. Bake until the crust is browned and the filling is bubbling, about 40 minutes, rotating halfway through. Let cool completely then slice into equal portions.
Blueberry Lavender Honey Pie recipe from cooking with cocktail rings

Decorating the Pie

The second half of the dough can be used to make any sort of topping for the pie. I cut strips and layered them to form a lattice top but to go the simplest route the dough can be rolled out and simply layered over the top with a small hole. A few braided pieces and cut-out shapes to add some dimension to mine (all optional).

Blueberry Lavender Honey Pie recipe from cooking with cocktail rings closeup

About Blind Baking

Blind baking the crust refers to pre-baking the crust before the filling is added. This ensures the crust doesn’t get soggy. This crust is partially baked until it’s a pale golden brown color so it doesn’t burn as it cooks the second time. Pie weights or rice or beans are added to the crust so it doesn’t bubble up as it cooks. 

A classic pie crust with a blueberry lavender honey filling for unique and fruity spring or summer pie recipe.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Blueberry Lavender Salty Honey Pie

Print Pin
Prep Time 1 hr
Cook Time 40 mins
Serves 6

Ingredients:

For the crust:

  • cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 cup 16 tablespoons unsalted butter, cut into ½” pieces

For the filling:

  • 4 cups blueberries
  • ½ cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely ground culinary lavender*
  • ¼ cup honey
  • ¼ cup all-purpose flour
  • 3 large eggs, divided
  • ½ cup heavy cream

Instructions:

For the crust:

  • Add the flour, salt and sugar to a medium mixing bowl. Add the pieces of butter and use a pastry blender to cut in the butter until the mixture is coarse and pea size pieces of the butter remain.
  • Add 4 tablespoons of ice water to the dough and mix with your hands until dough comes together. Be careful not to over-mix (you should still be able to see pieces of the butter).
  • Divide the dough in half and wrap each in plastic wrap and flatten into disks. Refrigerate for at least 1 hour.
  • Heat oven to 425ºF. On a clean, lightly floured work surface, roll out one half of the dough into a 14-inch circle. Wrap around a rolling pin and unroll on a 9-inch pie pan. Trim a 1-inch overhang and fold under to form a rim. Prick the dough with a fork.
  • Add a piece of parchment paper over the dough and fill with pie weights or uncooked rice. Bake until the dough is firm about 10 minutes, then remove the pie weights and parchment paper and continue baking the crust until pale golden brown, about an additional 5 minutes. Let cool.

For the filling:

  • In a large mixing bowl, toss together the blueberries with the sugar. Use a wooden spoon to stir together, using the back of the spoon to mash some of the blueberries. Let sit for 1 hour to let the blueberries macerate. Discard 2 tablespoons of the liquid that develops then stir the mixture together with the lemon zest, lemon juice, lavender, honey, and flour. In a small bowl whisk 2 of the eggs then whisk together with the heavy cream then gently stir together with the fruit mixture.
  • Pour the filling into the prepared crust. Roll out the remaining half of the dough into 10-inch x 14-inch rectangle. Cut into 12 1-inch strips. Arrange 6 strips across the pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press the ends into the crust edges. Whisk together the remaining egg with 1 tablespoon of water and brush the crust with the egg wash mixture.
  • Bake until the crust is browned and the filling is bubbling, about 40 minutes, rotating halfway through. Let cool completely then slice into equal portions.

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  1. Tried this recipe out a couple of weeks ago after I finally managed to find some lavender in a local market grocery store. It was absolutely delicious. I ended up halving the recipe and using it for only 2 4" mini pie pans. The lavender flavor was absolutely delicious, as well as the honey. I did not end up adding the heavy cream (I intended to substitute it with diluted greek yogurt, but I completely forgot to do that). It still came out fine! Thanks for a great, simply, straight-forward pie recipe!

    • Yes you can! Just let it dry in a cool, dark place for 2 weeks before using to slowly dry the flowers (this will help keep the color) or cut the stems and dry it in the sun for 1 week!