Mystery Lovers' Kitchen: Lavender Blueberry Handpies from our guest, World Spice!

Tuesday, August 19, 2025

Lavender Blueberry Handpies from our guest, World Spice!

LESLIE BUDEWITZ: Ages ago, as a freshman at Seattle University, I fell in love with Pike Place Market. I loved its funkiness, its vibrance and color and history, but of course, most of all, the flavor. Spice shops have always been a big part of my love of the Market, and when I discovered World Spice (then called World Spice Merchants) on a return visit to the city, it quickly became a major part of the inspiration for my Spice Shop mysteries. I've loved getting to know the staff, drinking in their recommendations, and discovering the endless boundaries of the world of spice.

So I'm delighted to welcome Aubrey and friends from World Spice, sharing a lavender infused recipe to help us all enjoy one of the loveliest scents and flavors of summer!

WORLD SPICE: Step into the bustle of Seattle’s Pike Place Market, where the scent of spices drifts through the air and every corner could hold a delicious secret. In honor of Leslie Budewitz’s newest cozy mystery, Lavender Lies Bleeding, we’re sharing a special spice discount and a tasty recipe that you can eat with one hand while you read with the other.

At our Seattle spice shop, World Spice, one of the real-life inspirations for the shop featured in Budewitz’s cozy mystery series, we love pairing spices and herbs in ways that surprise and delight. When we heard about her latest book, Lavender Lies Bleeding, we couldn’t resist sharing a recipe that features one of our favorite floral flavors.

These blueberry lavender hand pies are simple enough for any home baker to tackle, yet special enough to feel like an indulgence. Blueberries make the perfect no-fuss filling — no chopping, no pre-cooking; just toss them with brown sugar and a touch of lavender for a jammy, fragrant center. A layer of cream cheese and lemon adds richness and brightness, making the flavors pop. Lavender’s soft floral notes complement the sweet berries beautifully, but a little goes a long way, so be sure to taste the filling as you go to find the perfect balance.

Whether you bake them to share or to savor solo, our blueberry lavender hand pies are the perfect companion for a cup of tea and a few chapters of Lavender Lies Bleeding. And if you find yourself daydreaming about Pepper Reece’s shop, we’ll be here at the real one, ready to spice up your next culinary adventure.

Hungry yet? Use code COZY at World Spice's online shop to get 15% off all spices, blends, and teas — plus a free sample of French Lavender! In Seattle? Stop by in person, say hello, and mention the guest post.

Lavender Blueberry Hand Pies

For the Crust:

● 1-3/4 cup all-purpose flour

● 1-1/2 tablespoon granulated sugar

● 1 teaspoon Kosher salt

● 3/4 cup unsalted cold butter, grated

● 1/3 cup ice cold water

For the Filling:

● 1-1/2 cup blueberries

● 1/3 cup packed brown sugar

● 1-1/2 tablespoon cornstarch

● 1 teaspoon French Lavender

● 1 teaspoon lemon juice

● 2 ounces chilled cream cheese, cubed

For Finishing:

● 1 egg + 1 tablespoon water for the egg wash

● Turbinado sugar for sprinkling

For the Crust:

In a large mixing bowl, combine the flour, sugar, and salt. Add the grated butter in the bowl and quickly but gently knead the butter into the flour mixture. The butter should begin to incorporate, but the dough won't be uniform. The mixture should look crumbly.

Next add the ice cold water and knead again until the mixture comes together. There will still be small pieces of butter throughout the dough. Form the dough into a flat ball, then cover and refrigerate for 20 minutes.

For the Filling:

Meanwhile, in a small bowl, add the blueberries, brown sugar, cornstarch, lavender and combine. Stir in the lemon juice until incorporated.

To Assemble and Bake:

Preheat oven at 375 degrees F.

On a lightly floured surface using a rolling pin roll out the pie dough to about a quarter inch in thickness. Using a small bowl for a template, cut 7 inch circles out of the dough with a knife. Any imperfection in the rounds won't matter once the turnovers are crimped and assembled.

On each round, evenly distribute little pieces of cream cheese in the center. Next fill each round with about a quarter cup of filling, leaving about a half inch space around the edge for easy crimping.

Brush the egg wash around the exposed edges and fold the pastry over into a half moon shape. Using a fork or fingers, press down on the edges to seal. Using a small knife cut 3 small holes on top of each pastry. This will allow steam to escape. Finally, brush egg wash on turnovers and sprinkle with turbinado sugar.

Lay on parchment paper on a sheet tray about 1 inch apart. Bake for 25-30 minutes.

Serve warm and enjoy.

Notes:

For easy handling and a fast clean up, roll the pie crust between two pieces of parchment paper using a rolling pin. If the dough gets too warm and hard to handle, lay the dough with parchment on a sheet tray and pop it in the fridge. After 5-10 minutes continue cutting our rounds and filling. The rolled pie crust can be cut and made the day before.

Readers, are you drooling yet? What is your favorite way to cook or eat summer fruit?

Remember, you ALL are winners today! Use code COZY at World Spice's online shop to get 15% off all spices, blends, and teas — plus a free sample of French Lavender! In Seattle? Stop by in person, say hello, and mention the guest post.

About World Spice

World Spice has been bringing flavor to Seattle since 1995, celebrating our 30th anniversary this year. Just steps behind Pike Place Market—and always open online at worldspice.com—we specialize in fresh, small-batch, global spices, blends, and teas. Our knowledgeable staff loves answering spicy questions and helping home cooks travel the world through their kitchens with tips, recipes, and advice. Empowerment and connection are at the heart of everything we do.