Cut the butter to 1/2" cubes, wrap in a plastic bag, and place in the refrigerator for a min. of 30 minutes

Measure the flour, baking powder, and salt, mix to combine, and place in the freezer for a min. of 30 minutes.

In a large bowl, place the flour mix and butter and toss the butter with your finger to evenly coat it with flour.

Use a pastry cutter to cut the butter into the flour until it is the size of small peas.

Sprinkle the apple cider vinegar and 4 TBS of ice water (no ice, just water) and use a rubber spatula to incorporate the water and vinegar into the flour.

Pinch a small amount with your finger to check if ready. If the mix is holding its shape it is ready, if not add 2 TBS at a time.

Pour the flour mixture on a large piece of plastic wrap, grab both sides of the wrap with your hands and pinch the dough to form a disk.

Divide the dough into 2 , wrap each piece in a separate plastic bag, and place in the refrigerator for a min. of 30 minutes preferably overnight.

Roll one piece of dough into a 12" circle and line a 9" pie pan with the dough. Cut any access dough. Place back in the refrigerator for a min. of 2 hours.

In a medium bowl, blend together the sugar and cornstarch.

Place the blueberries in a large bowl along with the orange juice, orange zest, and chopped lavender.

Add the cornstarch/sugar mix on top and use a rubber spatula to evenly distribute.

Remove the pie crust from the refrigerator and pour the pie filling on top.

Use the second half of the dough to roll and cover the pie (or make your own design), seal the edges.

Place back in the refrigerator for 45-60 minutes.

When ready to bake, preheat oven to 425

Line a large cookie pan with parchment paper and place the pie on top. Brush the pie with egg wash and place it in the lowest oven rack.

Bake for 15 minutes, then reduce temperature to 350F and bake for additional 35-40 minutes.

The pie is ready when the filling is bubbling and the crust is golden brown.

Remove from oven and let 2 hours to cool before slicing.