The Mad Cake Batter

sweet treats and savory deets

Lavender Blueberry Pie

1 Comment

I don’t know what it is about the month of May, but it is jam packed with events: Mother’s crustDay, birthdays, first communions, etc. It also means that there is a lot of baking in my future. For Mother’s day, I decided to make another pie from Four and Twenty Blackbirds. When I originally bought this book, this pie caught my eye instantly. I have a big obsession with blueberries so I was definitely in. Let’s get started shall we…

The original recipe called for the All-Butter Pie Crust that I did for the Strawberry Balsamic Pie. To change things up a bit, I decided to go for the Oat Crumble Topping and Crust! I made it twice, once for the topping, then again for the crust. I also used coconut oil instead of butter for my Aunt who doesn’t prefer butter.


  • 2 TBS granulated sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup rolled oats (aka Old Fashioned Oats)
  • 1/3 cup all-purpose flourfilling
  • 1/2 tsp salt
  • 1/8 tsp ground all-spice
  • 1/8 tsp cardamom
  • 1/8 tsp ground cinnamon
  • 4 TBS coconut oil

Stir together all the ingredients except for the coconut oil in a large bowl. Add the coconut oil and rub the oil into the dry ingredients with your fingertips until it is well-incorporated and the mixture is chunky but no homogenous.

If using for a crumble top, chill for at least 15 min before using.

If using as a crust, press evenly into the bottom and up the sides of an ungreased, metal 9-inch pie pan. Freeze for about 15 minutes. Preheat the over to 350F. Bake on the middle oven rack for about 18 to 20 minutes. If the crust slumps or cracks while baking, gently push the crumble back into place, while hot, with a clean, folded kitchen towel. Cool completely before filling.


  • 1 small baking apple
  • about 2 LBS fresh blueberries
  • 2 TBS fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 TBS ground arrowroot
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2 to 3 drops food-grade lavender oil
  • 2 dashes Angostura biters

Peel and then shred the apple using the large holes on a box grater. Combine with blueberries, lemon juice, granulated and brown sugar, arrowroot, allspice, salt lavender oil, and bitters in a large bowl and stir until well mixed, crushing some of the blueberries in the process (your hands work well for this). Pour the filling into the pie shell and sprinkle the topping over the filling, refrigerate for 10-15 minutes.

Meanwhile, position the racks in the bottom and center positions, place a rimmed baking finishedpiesheet on the bottom rack, and preheat oven to 425F. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes or until the pastry is set and beginning to brown. Lower the oven temp to 375F, move the pie to the center oven rack, and continue to bake until the pasty is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.

Cool completely on a wire rack for 2-3 hours. Serve warm or at room temp.

**My pie was bubbling over in the oven so it is very wise to have the baking sheet under the pie. Once it was out of the oven, I just cleaned the pan up a bit and it was right as rain.

One thought on “Lavender Blueberry Pie

  1. Pingback: Peach Paprika Pie | The Mad Cake Batter

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s