Blueberry Vanilla Lavender Pie

In a food processor, pulse together 2 ½ cups all-purpose flour, 2 tablespoons granulated sugar, and ½ teaspoon salt until combined.

Cut 1 cup of cold unsalted butter into small pieces. While the food processor is running, add the butter a few pieces at a time until combined.

Gradually add 3-4 tablespoons of cold water, a tablespoon at a time, until the dough comes together to form a ball. If needed, add more water a tablespoon at a time.

Divide the dough into two equal parts. Form each piece into a flat disk, wrap in plastic wrap, and chill in the fridge for at least 2 hours or overnight.

When ready to make the pie, remove the dough from the fridge and let it sit at room temperature for 30 minutes to soften.

On a floured surface, roll out the first piece of dough into a 10-inch circle. Fold the dough in half, then in half again, and transfer it to a pie pan. Unfold and press the dough into the bottom of the pan.

Roll the edges of the dough towards the center to create a double layer, then press gently to shape the crust. Use your fingers to scallop the edges.

Poke a few holes in the bottom of the crust with a fork, then place the prepared crust in the fridge while making the filling.

In a large bowl, combine 5 cups of blueberries, ¾ cup granulated sugar, 1 ½ tablespoons vanilla bean paste, 5 tablespoons cornstarch, 2 teaspoons lavender extract, and 1 tablespoon lemon juice. Gently stir to coat the blueberries and let sit for 10-15 minutes.

Spoon the blueberry mixture into the prepared pie crust, leaving any excess liquid behind.

On a floured surface, roll out the second piece of dough into a 10-inch circle.

Use a pizza cutter or knife to cut the dough into strips. Arrange three strips across the top of the pie vertically.

Braid one strip horizontally across the top of the pie, lifting every other vertical strip to weave the lattice. Repeat with the remaining strips.

Pinch the ends of the strips into the outer crust to secure. Trim any excess dough. Use leftover dough to cut out decorative shapes if desired.

Brush the lattice crust with the whisked egg and sprinkle with turbinado sugar.

Preheat the oven to 425°F. Cover the edges of the pie with aluminum foil or a silicone pie crust cover.

Place the pie on a baking sheet and bake at 425°F for 20 minutes.

Reduce the oven temperature to 375°F and bake for an additional 50-60 minutes, until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and let it cool completely for at least 4 hours before cutting. This allows the filling to set.

Serve with whipped cream or vanilla ice cream. Enjoy! Store leftovers in an airtight container for up to 3 days. Note: The bottom crust may get soggy after the third day.