Blueberry Ginger Pie

Blueberry Ginger Pie

This was my third attempt at a pie crust made from scratch.  Although the outcome wasn't the prettiest, the presentation continues to improve with every attempt!  Hopefully one day I'll be able to attach gorgeous, tongue wagging pie pictures with my recipe posts that complement how good the pie actually tastes.  And as far as taste goes, this pie was no exception.

Blueberry Ginger Pie

I did warn you guys in my blueberry picking post that it was inevitable that some blueberry recipes will be flying your way.  And friends, this Blueberry Ginger Pie is the perfect way to start.  I love the combination of blueberries and ginger (it is so heavenly in a smoothie).  The sweetness of the blueberries cut by the subtle spiciness of the ginger makes this pie really special!  I highly recommend you giving it a try!  Hope you guys love it!

Blueberry Ginger Pie

Blueberry Ginger Pie (filling adapted from Martha Stewart)

Pie Crust Ingredients

2 1/2 cups all purpose flour
1 cup cold salted butter (place in freezer at least 15 min before using)
1 tsp sugar
1/4 cup of ice water + more if needed

Filling Ingredients

7-8 cups blueberries
1 cup sugar
1/4 cup cornstarch
Juice of 1/2 lemon
1 1/2 Tbsp fresh grated ginger


1.  Preheat oven to 450 degrees and make sure oven rack is in lowest position.  To make crust, put flour and sugar into food processor and pulse a few times to mix.  Cut butter into 1/2 inch cubes and add half of them to the processor.  Pulse a few times, then add rest of butter.  Pulse until butter is size of small pebbles.  Add ice water and pulse again.  If needed, add more ice water a little at a time until dough just barely comes together.

2.  Split dough into 2 equal sized discs, cover with plastic wrap and refrigerate at least an hour.

3.  Remove dough discs from fridge and allow to sit at room temperature for 10 minutes.

4.  Roll out one of the discs on a floured surface to a 12" circle (it should be ~ 1/8" thick).  Carefully place the dough into a 9" pie plate.  You may need to trip the pie dough as it should not be more than 1/2" over the edge of the plate.

5.  To make the filling, combine blueberries, sugar, cornstarch, lemon juice and ginger in large bowl.

6.  Pour filling into pie plate on top of crust.

7.  Roll out 2nd dough disc on floured surface the same as the first, then carefully place on top of the pie filling.  You may need to trip the dough since the overhang should only be ~1/2".  Press the edge of the top dough into the edge of the bottom dough, then press edges with a fork for a pretty effect.  Cut a few slits in the top.  

8.  Place pie plate on a baking sheet and bake for 25 minutes (make sure your crust isn't browning too soon, and if it is, tent with aluminum foil).  Then reduce heat to 375 degrees and bake for another 60 minutes or until filling is bubbling (keep checking to make sure crust doesn't get too brown).  Allow to cool on wire rack for 6 hours.  


Post a Comment

Powered by Blogger.
Back to Top