Lavender Blueberry Pie with Cardamon Coconut Crust
"add that hint of France to your summer pie!"
-- @mrsbarnes


Prep time 25mins
Cook time 45mins
Serves or Makes: 8


For the Coconut Crust

  • 2 cups all purpose flour
  • 3/ 4 cup coconut oil
  • 1/ 2 teaspoon cardamon
  • pinch salt
  • 5 tablespoons ice water

To Make the Coconut Crust


  • Step 1

    Combine all ingredients except the water. Make sure the coconut oil is not melted. Add 1 tablespoon of ice water at a time until a dough forms. Form dough with your hands. Divide into two parts. Refrigerate for 30 minutes.

  • Step 2

    Flour your kitchen surface and roll out dough. Lay over pie dish and scallop the crusts with your fingers. You can use the second half for a lattice or save for another pie.

For the Lavender Sugar

  • 2 tablespoons culinary lavender
  • 1 cup sugar

To Make the Lavender Sugar

  • Step 1

    Pulse lavender in food processor. Add sugar and blend together. Keep stored in mason jar.

For the Blueberry Lavender Filling

  • 4 1/ 2 cups blueberries
  • 3/ 4 cup lavender sugar
  • 1/ 2 lemon, juiced
  • 2 tablespoons cornstarch
  • pinch salt

To Make the Blueberry Lavender Filling

  • Step 1

    Preheat oven to 375ºF. Toss blueberries generously in lavender sugar. Combine with the rest of the ingredients. Pour into pie dish. Save some lavender sugar to sprinkle on the top.

  • Step 2

    Bake 45-50 minutes. Let cool ten minutes before cutting. Sprinkle with extra lavender sugar.