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blueberry pie

Ginger Spiced Blueberry Pie

A simple blueberry pie with a wow ingredient

Course Dessert
Cuisine American
Keyword pie
Prep Time 30 minutes
Cook Time 1 hour
Author Laura Crawford

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

  1. Mix the washed blueberries with the sugar, cornstarch and ginger.
  2. Set aside.
  3. Make and roll out the pie dough and place into the pie dish.
  4. Poke the bottom with a fork to prevent bubbles.
  5. Pour the blueberry mixture in to the crust.
  6. Fold in and crimp or top with lattice as desired.

  7. Brush with egg wash. Sprinkle a little extra sugar on top (optional).

  8. 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.

  9. Allow to cool and set for an hour (so it's not too runny).
  10. 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.