Blueberry and Ginger Pie

So I entered a pie contest this past Fourth of July. If you have known me long enough, you have probably figured out that I am not a baking kind of guy, nor am I one that is big into desserts. However, my kids are all about the desserts, and my daughter in particular is one who is really into fruit, and fruit pies for that matter. So it was last year that we were up at our local festival and that is when I found out there was a pie contest. A friend of ours actually came in first place, and that is what drove me this year to submit one. I’ve really been into blueberries lately and use them quiet extensively when I juice, so I figured that would be my pie, or the base of the pie that I would submit.

As a side note, my pie did not win and I’m fine with that, but what I did notice is that I had a line in front of my pie, full of people just dying to try it. My pie was gone in a matter of seconds. I felt like a winner after all.

This blueberry and ginger pie was so good my daughter asked me to make another one a few days later, and so I did, but taught her how to make it. I was winning again.

Blueberry and Ginger Pie

Let’s get started.

Ingredients:

  • 3 pints of fresh blueberries, rinsed
  • 1 cup of sugar
  • 1 lemon, zest and juice
  • 1 tbsp fresh ginger, grated
  • 1/4 cup cornstarch
  • 1 generous pinch of cinnamon
  • 1 tbsp additional sugar
  • 1 egg
  • 1 tbsp water
  • 2 pie crusts, store bought or homemade
  • 1 tsp course salt

The great thing about this pie is that it is so simple to prepare. I will also admit that I included a couple of other items in my pie submission and I will keep those a secret until I win next year.

Start by preheating your oven to 385 degrees.

Next, add your cleaned  berries to a large bowl and add in the ginger, lemon zest, lemon juice, sugar, cinnamon, and cornstarch. Gently mix to get everything incorporated.

I used frozen pie crusts with my daughter, just thought I would let you know.

How to make blueberry and ginger pie

Take one frozen pie crust, in its pan, and add in the blueberry mixture. Carefully place the other pie crust on top of the blueberry mixture, then using a fork, crimp the edges to seal the pie.

Mix the egg and water in a small bowl. Lightly brush the egg wash mixture onto the pie crust. Cut a few slots with a sharp knife on the middle of the pie dough to allow steam to escape.

Sprinkle the course salt and additional sugar on the top of the pie. Place on a baking sheet (as the blueberry mixture will escape), and cook for about 50-60 minutes. Once nice and golden, remove from the baking sheet and place the pie tin onto a plate to let cool.

I like to place my pie into the refrigerator to let cool overnight. Obviously my daughter (and wife) could wait no longer.

When you are ready, slice and serve. The pie just hits the spot. Maybe it is that bit of salt that cuts the sweetness along with the zip from the lemon. Whatever it is, this pie is special, and super delicious, especially on a hot summer day. Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Blueberry and Ginger Pie

  1. I live in Thailand, where ginger is added to so many things. Haven’t tried it in a blueberry pie yet though but it sounds, and looks, amazing. Will be trying this. Thanks 🙂

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