Blueberry Ginger Pie

I made

a pie

the other

day!

Blueberry Ginger Pie

And...

I used my

Pie Birds

for the 

first time.

Blueberry Ginger Pie

Adapted from Martha Stewart

Double Batch of your favorite Pie Crust Recipe
8 cups blueberries
1 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/2 tablespoon grated peeled fresh ginger


1. Preheat oven to 450 degrees, with rack on lowest position.

2. Line a 9-inch pie plate with half of your rolled out dough.

3.  In a large bowl, toss the blueberries, sugar, cornstarch, lemon juice, and ginger together. Then pour the filling onto the bottom of your crust.

4. Place the other half of the dough over the filling. Pinch both top and bottom crust together, then cut a few slits into the top crust to let the steam out while baking (or in my case, I used my pie birds!).

5. Place pie on a rimmed baking sheet. Bake 30 minutes, then reduce heat to 375 and back another 50-60 minutes, or until the pie is bubbling. (If the edges begin to brown to quickly, then cover them with a bit of foil...I had to).

6. Let pie cool, and serve with vanilla ice cream.

Posted 1 Year Ago: "Fish & Chips" 

2 Years Ago: "French Breakfast Puffs"