A simple blueberry pie with a wow ingredient
Fold in and crimp or top with lattice as desired.
Brush with egg wash. Sprinkle a little extra sugar on top (optional).
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.
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.