Blueberry pie is nothing new and a rather easy fruit pie at that. No peeling or dicing of fruit. Just a quick rinse and sort through of the berries. But I like to kick it up a notch and amplify the flavours by adding freshly grated ginger! It’s my ‘secret’ or unexpected ingredient I insist on adding to blueberry pie that is not in most recipes and makes all the difference!
Blueberry Pie with Fresh Ginger
A fresh grating of ginger (I always keep my ginger-root in the freezer for whenever I need) added to the berries is wonderful. Somehow the ginger makes the blueberry flavour more enhanced and interesting without actually tasting like ginger. And I like it a hundred times better than the more traditional lemon zest or juice combination. I prefer to use a rasp to grate it very finely. I find biting down on a piece of ginger very unpleasant, so will go to great lengths to prevent such things.
The last time I made this pie I had the brilliant idea to accompany it with homemade peach ice cream. Now that was a match meant to be together. But vanilla ice cream, whipping cream or just pie alone works too. I personally prefer this pie warm (after the initial cooling period – so with in an hour or two from the oven). The next day if there are leftovers, I will just microwave individual slices for a few seconds and that is great too. But I have been known to have a slice cold from the fridge for breakfast though too.
This is a simple hit of a pie that makes its rounds every summer, especially when the blueberries go on sale or we go blueberry picking.
Need to up the spice and flavour combo? Add a 1/4 teaspoon of cinnamon too.
Here is a stellar homemade pie dough that is perfect for this recipe. I often go with the rustic method of folding the edges in, but lattice or really any topping of your choosing works great too.
Ginger Spiced Blueberry Pie
A simple blueberry pie with a wow ingredient
Ingredients
- 1 Homemade Pie Dough
- 6 -7 Cups of Rinsed Blueberries stems removed
- 3/4 Cup Granulated Sugar
- 3 Tablespoons Cornstarch
- 1 Scant Tablespoon Freshly Finely Grated Ginger NOT powdered ginger
- Egg Wash
- 1 Egg Whisked with 1 Tablespoon Water
Instructions
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Mix the washed blueberries with the sugar, cornstarch and ginger.
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Set aside.
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Make and roll out the pie dough and place into the pie dish.
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Poke the bottom with a fork to prevent bubbles.
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Pour the blueberry mixture in to the crust.
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Fold in and crimp or top with lattice as desired.
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Brush with egg wash. Sprinkle a little extra sugar on top (optional).
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Place on a cookie sheet to catch any drips and bake at 400 degrees fro 45 – 60 minutes until the crust is brown (and there are no opaque spots left on the dough) and the centre and berries are bubbling. Cover with tinfoil if browning too much.
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Allow to cool and set for an hour (so it’s not too runny).
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Once cooled store covered at room temperature or in the fridge.
Recipe Notes
If the blueberry mixture seems too dry and powdery you can add a teaspoon or two of water, it generally depends on how much water clings to the berries after washing them. But I find it cooks down in the oven and if need be I use a spoon or knife to submerge the sugary parts into the juices in the last 10 -20 minutes of baking if any remain.
Don’t use ground or powdered ginger in this recipe, it won’t be the same. I use freshly grated ginger, grated straight over the berries using a fine toothed rasp. Dicing fresh ginger or using candied ginger would amount to too pronounced of a ginger flavour – you just want the ginger to enhance the blueberry flavour, not overpower the pie.
Adding a 1/4 teaspoon of cinnamon adds even another layer of spice and warmth to the pie.
Need more fruit pies?! And don’t we all!
Then try my mother- in-law’s Peach Pie or this delightful Blackberry Pie.
