Pie Filling

• 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.