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Blueberry lavender crumble pie is my favorite summer pie! Featuring a blueberry lavender filling, flaky all-butter crust, and irresistible brown sugar crumble topping, this homemade blueberry crumble pie is perfect for 4th of July weekend.
C&H Sugar is my go-to whenever I use brown sugar, and I love the nutty, caramel notes of Golden Brown Sugar in this fabulous summer pie. As a pantry favorite since 1906, C&H Sugar is the sugar I personally use every week in the kitchen and in every single recipe you find here on the blog!
Single crust pies are simple and straightforward on warm summer days, and this recipe makes the most of the season’s best blueberries. Topped with the easiest (and most delicious) brown sugar crumble topping, it’s easy to see why this pie is a new summertime tradition.
Pro Tip: Feel free to make both the pie crust and crumble topping ahead of time. Chill the crust and crumble overnight, then assemble and bake the pie the next morning. Once the pie cools, serve with scoops of vanilla ice cream and prepare to dig in!
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Blueberry Lavender Crumble Pie
- Prep Time: 2 hours
- Cook Time: 65 minutes
- Total Time: 3 hours 5 minutes (plus cooling time)
- Yield: One 9-inch pie, 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Featuring a blueberry lavender filling and irresistible brown sugar crumble topping, this blueberry lavender crumble pie is perfect for summer.
Ingredients
Crust
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
Crumble Topping
- 3/4 cup rolled oats
- 1/3 cup flour
- 1/2 cup light brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp cold unsalted butter, cubed
Filling
- 1 cup granulated sugar
- 1/2 tsp dried culinary lavender
- 2 Tbsp light brown sugar
- 6 Tbsp cornstarch
- 1/8 tsp salt
- 6 cups blueberries
- 1 tsp lemon juice
Instructions
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare crumble topping: Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form. Chill until ready to use.
- Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan; trim overhang to one inch and crimp edges. Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
- Prepare filling: Combine granulated sugar and lavender in a food processor and pulse for 1 minute until lavender is finely chopped. Transfer lavender-sugar to a large bowl and whisk in brown sugar, cornstarch, and salt. Add blueberries and lemon juice, and toss to combine.
- Spoon blueberry filling into chilled bottom crust and sprinkle with crumble topping. Place pie on preheated baking sheet and bake for 60 to 65 minutes, until golden and filling is bubbling. Cool pie on a wire rack for at least 6 hours before serving (filling thickens as it cools).
Disclosure: This post is sponsored by C&H Sugar. All opinions expressed are my own.
I love this pie! I have a question. The berries are always whole and not very sweet after the pie bakes. But also there is so much lavender sugar and cornstarch leftover after I put the berries in the pie. Should I pour the dry mixture onto the berries and then bake?
Hi Jessica, yes that’s right. Whisk together the lavender-sugar, brown sugar, cornstarch, and salt in a large bowl. Add blueberries and lemon juice, and toss the mixture with a spatula to combine. Then spoon all of that filling into the chilled bottom crust and add the crumble topping. Hope that helps for the future! 🙂
Awesome! Thank you so much for clarifying!
This looks unreal! Just purchased a case of blueberries to make it! Can this pie be frozen?
Hi Mel! Yes you can assemble the whole pie in advance and freeze for up to 2 months before baking. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.
Can I used canned blueberry filling? I only have 2 cups of fresh blueberries on hand.
Hi Kirstin, yes you can! 🙂