"add that hint of France to your summer pie!"
Lavender Blueberry Pie with Cardamon Coconut Crust
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- Recipe Card
Prep time 25mins
Cook time 45mins
Serves or Makes: 8
Recipe Card
For the Coconut Crust
ingredients
- 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
Method
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
ingredients
- 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
ingredients
- 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.