Blueberry Lavender Crumble Pie

Prepare Crust

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Step 1

 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.

Step 2

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).

Step 3

rap 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

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Step 1

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.

Step 2

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.

Step 3

Transfer dough to a 9-inch pie pan; trim overhang to one inch and crimp edges. Chill in the freezer for 20 minutes.

Step 4

Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.

Prepare Filling

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Step 1

Combine sugar and lavender in a food processor and pulse for 1 minute until lavender is finely chopped

Step 2

Transfer lavender-sugar to a large bowl and whisk in brown sugar, cornstarch, and salt. Add blueberries and lemon juice, and toss to combine.

Step 3

Spoon filling into chilled bottom crust and sprinkle with crumble topping.

Step 4

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).