Recipe: Blueberry Lavender Cream Pie

updated Jun 8, 2019
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(Image credit: Faith Durand)

Whatever the name, this pie is so good we made it more than once.

(Image credit: Apartment Therapy)

You can find dried lavender buds at many Asian groceries, often with the tea. Ours was labeled “lavender tea” but contained nothing but dried lavender.

We wanted a silky custard pie that didn’t taste too much of egg – firm yet smooth. We used a bit of cornstarch to firm it up, so it slices well. But it’s still light and silky and deliciously cool.

We used frozen organic wild blueberries from Trader Joe’s – a great deal, and very sweet and delicious. They’re no substitute for fresh blueberries, though. We’re going blueberry picking this summer and we can hardly wait.

Blueberry Lavender Cream Pie
makes 1 deep-dish 9″ pie

1 pie shell, from Basic Pie Crust
2 cups cream
1 cup half & half or milk
3 tablespoons dried lavender buds

1 tablespoon butter
2 1/2 cups frozen wild blueberries (12 ounces)
2 tablespoons cornstarch

3 eggs plus 3 yolks
1/2 cup sugar
1 teaspoon vanilla
Pinch of salt

Make pie crust and bake in a deep-dish pie pan at 375°F for 30 minutes. Take out shell and turn heat down to 325°F.

Warm the cream and milk in a small saucepan over medium heat until it just comes to a simmer. Add the lavender, stir, then take off the heat and steep for 30 minutes.

(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)

Whisk the eggs and egg yolks with the vanilla, sugar and salt and set aside. Reserve the leftover three egg whites and beat with a fork lightly. Set aside.

Strain the cream and discard lavender. Whisk in cornstarch/blueberry juice mixture and bring to a simmer over medium heat, whisking constantly. When the mixture boils and thickens slightly, remove from heat.

Whisk a little of the cream into the egg and sugar mixture to temper, then add it all and whisk vigorously. It will look curdled and broken at first but will come together into a smooth, thick, glossy and violet mixture.

Stir in half of the drained and reserved blueberries.

Pull out the top oven rack and set the pie shell on it. Pour mixture into the parbaked pie shell and bake for 30 minutes.

After 30 minutes sprinkle the rest of the blueberries on top. Brush the crust with the slightly beaten, reserved egg whites, and put back in. Bake for another 15 minutes or until the center is wobbly but firm and the crust is golden and shiny.

Take out and let rest for at least 15 minutes before serving. Serve with whipped cream or ice cream.

(Image credit: Apartment Therapy)