Deep Dish Blueberry Pie!

• 2 prepared pie crusts
• 1 cup sugar
• 1 teaspoon lavender buds (optional)
• 1 inch piece vanilla bean (optional)
• 1/2 teaspoon cinnamon (optional)
• 1 pinch ground cardamom (optional)
• 8 cups fresh blueberries, Not frozen picked over and rinsed
• 1/2 lemon, juice of
• 1/3 cup flour
• 2 tablespoons butter

1. Preheat oven to 425 degrees.
2. Place rack in lower third of oven.
3. Another rack below it with a cookie sheet covered with foil to catch any drippings.
4. Place one crust in a deep pie dish.
5. In a blender blend sugar lavender, vanilla, cinnamon, and cardamom till fine.
6. Mix in flour.
7. In a large bowl place blueberries toss with lemon juice.
8. Toss is sugar/flour mixture.
9. Pile blueberries in the pie dish, pack them inches.
10. Top with any remaining sugar/flour mixture.
11. Dot with butter.
12. Top with second pie crust.
13. Sealing it and adding vents as desired.
14. Brush with water.
15. Then sprinkle sugar and or cinnamon on top.
16. Bake for 20 minutes lower heat to 325 and bake for 35-45 minutes.

sugar, lavender buds, vanilla bean, cinnamon, ground cardamom, fresh blueberries, lemon, flour, butter

Taken from www.food.com/recipe/deep-dish-blueberry-pie-311784 (may not work)