Lavender Custard Pie with Masa SucrÉe Crust

In the late 1990s, Charley Opper and Linda Barrett began cultivating lavender on a two-acre plot in Northern California’s Capay Valley. Today, at their Cache Creek Lavender Farm, their harvest goes into everything from skin cream to bath salts to tea bags. I regularly use their high-quality, organic dried culinary lavender to make this rich, silky custard pie, as it adds just the right floral notes. This unusual custard pie has two distinctive components: a masa crust (a Mexican version of