Few dishes say summer like a classic blueberry pie. And for anyone seeking a foolproof formula for the beloved bubbling berry dessert, this is the recipe to put in your arsenal. Although lavender may seem like an unnecessary frill on what should be an inherently simple delight, rest assured, fresh blueberries are undoubtedly the star here, with a subtle hint of the floral sweetness to play a supporting role. However, the culinary buds are easily eliminated from the pie should you wish to ditch ‘em. Because blueberries and almonds are a natural dream team, this gracefully demure nut was an obvious choice for the crunchy streusel topping. Besides providing a delightfully sugary contrast to the juicy and not-too-sweet berry filling, the golden crumble saves you the trouble of having to roll out and arrange a top crust—which means a little less stands between you and a warm slice of blueberry pie with vanilla ice cream melting over its steaming innards. And that’s what’s important, after all.
How to Make It
Preheat oven to 400°F. Unroll piecrust, and place in a 9-inch pie plate; flute edges.
Process tapioca, lavender, salt, and 1/2 cup of the brown sugar in a food processor until thoroughly combined and finely ground, about 1 minute.
Toss together blueberries and brown sugar mixture in a large bowl. Gently stir in blueberry preserves and lemon juice until thoroughly combined. Spoon mixture into prepared pie plate. Stir together almonds, flour, and remaining 3/4 cup brown sugar in a medium bowl; stir in melted butter until thoroughly combined. Sprinkle almond mixture over blueberry mixture.
Bake in preheated oven 15 minutes. Cover pie with aluminum foil, and bake until top is golden brown and pie is bubbling, 40 to 45 minutes. Transfer to a wire rack, and cool completely, about 3 hours.