I’m not really a blueberry pie person… Why am I telling you this? Because for some crazy reason they’ve become an obsession (or at least getting this recipe right has been). One week, I baked three!
This couldn’t make Dave more happy. He’s always complaining that I don’t make them often enough and that there is NEVER any pie around. So he’s been gobbling up all of my discarded efforts from the worst of the worst (a sugary mess that didn’t want to bake) to my final success (this ginger infused blueberry delight!).
In the end, I decided to partially pre-cooked the filling. I really like using this method with fruit or berry pies as it seems to give me better control over the filling’s consistency, and virtually eliminates the chance of a watery pie. The texture turned out exactly as I was hoping it would, firm (without being jelly-like) and still containing some whole juicy berries to bite into! The fresh ginger adds a little something extra, without being overwhelming or distracting. I may become a blueberry pie fan yet!
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Ginger Blueberry Pie
Recipe Type: dessert
Makes: 1 (9-inch) pie
- 5 cups Fresh Blueberries, divided
- 3/4 cup Granulated Sugar
- 1 1/2 tsp finely grated Fresh Ginger
- 3 tbsp Coarnstarch
- 3 tbsp Water
- 1 tbsp Lemon Juice
- 1 Double Pie Crust
- 1 tsp Granulated Sugar (optional)
make the filling:
Combine 1 cup of the blueberries, the sugar, and ginger in a saucepan. Simmer over medium-low heat, while mashing the blueberries with a spoon, until the sugar has melted and the mixture has become liquid (about 5 minutes).
Combine the cornstarch and water and stir into the blueberry mixture. Cook over medium heat, stirring frequently, until the mixture begins to bubble and becomes very thick.
Pour the mixture into a large bowl and allow to cool slightly. Fold in the remaining 4 cups of blueberries and the lemon juice.
Cool the filling completely before adding it to the pie crust.
assembling and baking the pie:
Roll out one disc of dough into a 12-inch wide circle (I like to roll mine between two pieces of plastic wrap, instead of flouring a surface). Fit it into a 9-inch pie dish, leaving a 1-inch overhang. Place it in the refrigerator, while you roll the second disc.
Roll the second disc of dough into a 12-inch wide circle, then use a pastry wheel (or knife) to cut dough into strips that are about 1 1/2 inches wide.
Remove pie crust from the refrigerator and scrape the filling into it. Spread the filling out so it’s level and even.
Carefully place the strips of dough over the filling, in a lattice pattern. Fold the edges of the bottom crust up and over the lattice strips, and crimp the edges. Sprinkle sugar over the crust (if desired). Chill the whole pie in the refrigerator or freezer as the oven is preheating (to firm the dough).
Place a rack in the bottom third of the oven and heat the oven to 400°F. Once the oven has heated, place the pie on a baking sheet (to catch any drips), then place in the oven. Close the oven door and reduce heat to 375°F.
Bake for 45 – 50 minutes, until the filling begins to bubble. If the crust is browning too quickly, cover the edges with foil.
Allow the pie to cool completely, at room temperature (approximately 3 hours), before serving. This allows the filling time to set.
– I’ve tested this pie only with fresh blueberries and recommend them. Frozen blueberries are far more liquidy and may produce unpredictable results.
– I like to make the dough and filling the day before, then assembling and baking them the day I want the pie. The dough can be made and refrigerated unto 5 days in advance (if it’s been refrigerated for more than 1 hour, allow it to warm at room temperature for 5 minutes before rolling).