How To Make Blueberry-Ginger Pie
Fresh ginger lends a spicy hint to this tart blueberry-ginger pie for a classic dessert with a twist! Its made of a blueberry filling and a homemade crust.
Serves:
Ingredients
- all purpose flour
- *All-Butter Pie Dough,(see Recipe Notes for recipe)
- 8cupsblueberries
- 1cupsugar
- ¼cupcornstarch
- 1tbspfresh lemon juice
- 1tbspfresh ginger,grated and peeled
Instructions
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Preheat oven to 450 degrees F, with rack in lowest position. On a lightly floured piece of parchment paper, roll each disk of dough to a 14-inch round. Transfer 1 round, still on paper, to a baking sheet for top crust; refrigerate.
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Line a 9-inch pie plate with remaining round of dough. Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate bottom crust.
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In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, and ginger; pour filling into bottom crust. Place chilled top crust over filling. Trim top crust to match bottom crust.
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Press edges of both crusts together, and fold overhang under itself; press to seal. Using thumb and forefinger, crimp edges. Cut a few slits in top of pie to let steam escape.
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Place pie on a rimmed baking sheet. Bake 30 minutes; reduce heat to 375 degrees F, and bake for 60 to 70 minutes more until crust is golden and juices are bubbling rapidly all over.
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Transfer pie to a wire rack, and let cool to room temperature for at least 6 hours.
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Serve and enjoy.
Recipe Notes
*Check out the All-Butter Pie Dough Recipe to learn how to make the buttery crust.
Nutrition
- Calories: 220.77kcal
- Fat: 2.50g
- Saturated Fat: 1.30g
- Trans Fat: 0.08g
- Monounsaturated Fat: 0.59g
- Polyunsaturated Fat: 0.30g
- Carbohydrates: 51.59g
- Fiber: 3.65g
- Sugar: 39.76g
- Protein: 1.31g
- Cholesterol: 5.25mg
- Sodium: 2.51mg
- Calcium: 10.27mg
- Potassium: 121.97mg
- Iron: 0.53mg
- Vitamin A: 21.15µg
- Vitamin C: 15.13mg
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