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Blueberry Lavender Crumble Pie

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This flavorful pie from blogger Tutti Dolci is a perfect dessert for any summertime activity.

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Ingredients

  • Crust

    1 1/4 cups flour

  • 1/2 tsp salt

  • 1 tsp C&H®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 C&H® Light Brown Sugar

  • 1/4 tsp cinnamon

  • 1/4 tsp salt

  • 6 Tbsp cold unsalted butter, cubed

  • Filling

    1 cup C&H® Granulated Sugar

  • 1/2 tsp dried culinary lavender

  • 2 Tbsp C&H® Light Brown Sugar

  • 6 Tbsp cornstarch

  • 1/8 tsp salt

  • 6 cups blueberries

  • 1 tsp lemon juice

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Instructions

Prepare Crust

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

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

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).

Chef's 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!

Featured Tip

How Different Sugars Affect Baking

Learn how to select the right C&H® Sugar for any baking project.

Learn Tips & Tricks for Finding the Right Sugar

From cookies and pies to shortbreads and muffins, there are countless recipes to whip up in your kitchen. And each one calls for a different C&H® Sugar. But selecting the right one can sometimes be confusing. So we created this helpful guide to teach you everything you need to know for sweetening any dessert.

C&H® Dark Brown Sugar

Whether you’re baking Gingerbread Cookies or Mini Chocolate Pecan Pies, C&H® Dark Brown Sugar is ideal for full-flavored recipes of all kinds. It’s rich in molasses flavor, which adds complex and dark notes to everything you make. 

Tip: If you decide to swap C&H® Light Brown Sugar for C&H® Dark Brown Sugar, your baked goods will be slightly darker in color and will have a richer caramel, toffee taste.  

C&H® Light Brown Sugar

When you’re looking to add a light, caramel flavor to your baked goods, C&H® Light Brown Sugar is perfect. It contains more moisture and binds to water, which adds wonderful characteristics to your recipes like chewiness in Snickerdoodles and keeps baked goods like Brown Butter Brownies moist for longer. Keep in mind: If the recipe doesn’t specify Dark or Light Brown Sugar, then C&H® Light Brown Sugar is what you need.

C&H® Powdered Sugar

Also known as powdered sugar, C&H® Powdered Sugar has a fine, soft powder consistency that’s easily stirred, mixed or whipped into recipes. It’s ideal for dusting, icing, frosting and decorating as it easily dissolves into liquid, creating a thick, easily spreadable material. You can also use it in cakes and cookies to give a more dense texture. From Buttercream Frosting to No-Bake Mixed Berry Cheesecake Bars, you’ll love the way everything tastes. 

 

C&H® Turbinado Cane Sugar

Delightfully refined to retain more molasses flavor, C&H® Turbinado Cane Sugar has a light golden color and larger crystals than granulated sugar. Although it’s not recommended for baking, it does make a wonderful topping for your baked goods. Its delicate, crunchy texture is simply delightful on everything from Blackberry Almond Cheesecake to Mini Plum Apricot Tarts.

C&H® Organic Raw Cane Sugar

Have you ever wondered if you can substitute granulated sugar for organic sugar? You sure can, and it has some wonderful results. C&H® Organic Cane Sugar imparts a deeper flavor to baked goods because it contains a little of the molasses flavor that’s processed out of granulated sugar. It also has a natural blond color that can add a nice hue to cookies and cakes. From Marble Cake with Vanilla Bean Frosting to Cranberry Nut Cookies, replace the granulated sugar in the recipe cup-for-cup for C&H® Organic Raw Cane Sugar. We know you’ll love the results. 

C&H® Baker’s Sugar

When pastry chefs and experienced bakers craft their finest creations, they turn to C&H® Baker’s Sugar.  It’s made especially for baking. Unlike white granulated sugar, the grain size is much finer. So it mixes, blends and melts more evenly, making it ideal for cakes, cookies, pastries, brownies, frostings and glazes. Whether you’re mixing it into Tres Leches Cake or Apple Hand Pies, you’re going to get a lot of compliments. Just ask a professional baker.

C&H® Granulated Sugar

The classic sugar used by generations of bakers, C&H® Granulated Sugar has been trusted for a reason—its fine, uniform crystals make it ideal for measuring and baking breads, cookies, pies and cakes. From Dulce de Leche Cupcakes to El Salvador Cheese Pound Cake, everything you bake will be simply delicious. 

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