Blueberry Ginger Pie: The Ingredient No One Expects

Let’s Make: Blueberry Ginger Pie

This pie leaves no leftovers. Ginger is a secret ingredient that nobody would expect. It mends perfectly with the blueberry and lemon flavorings added within the pie. This pie is perfect for a cute picnic date, late night hangout, or a depression session. Ginger is not a normal ingredient to add into pie, but it’s the secret ingredient to elevate a pie into a masterpiece….not that pie isn’t already a masterpiece. You could totally use a redhead and add it into the pie, but I would prefer it (both legally, and for sanitary reasons) to use the root spice commonly found in the supermarket–well, I guess redheads are commonly found in the supermarkets as well. This is a joke, I in no form or manner endorse cannibalism.

Quick Tip

You can totally adjust the lemon and ginger flavors by increasing the amount used, but it’s totally up to personal taste. This recipe has an equal amount of essence and ginger flavoring so they won’t overpower each other, but I usually like to add a lot of ginger for that extra spicy kick.

when making the pie crust, you want to squish the butter cubes until the butter becomes various sizes. The flour should look golden like sand. This will make your crust really flaky.

1. This step is recommended to be done the night before. Cut the Butter in the Flour, Sugar, Salt, and Lemon Juice. Squish the Butter Cubes with your fingers, until they become the size of various cubes, balls, and flakes. This will ensure that your crust becomes really flakey. you are done when your flour mixture has the color of golden sand. Add in Water and mash into a homogenous mass, you may need to add more water to do so. Instead of adding water, you can add tequila which will actually make the pie crust better. Cut the Dough mass into two halves. Wrap the two masses individually in plastic wrap and refrigerate for two hours. This will help the gluten relax, hardens the butter, and make the pie dough easier to roll out.

2. Mix Blueberries, Cornstarch, Lemon Zest, Ginger, Lemon Juice, Sugar, and Salt together. Let this mixture sit for at least 30 minutes. Doing so will cause the liquid of the mixture to be dark purple and thick. It’s what you want. Normally people will tell you to rub the lemon zest with the sugar to release more of the lemon oils, but baking it will do that for you, and exfoliating your hands like that can be very painful.

3. Roll out one half of the dough with flour, and place it in the pie dish, cut the overhang pie crust until there is only one inch left that is hanging out of the dish. Add in the blueberries, flatten it out, and roll out the other half of the pie dough, and put it on top. Trim the overhanging dough to 2-3 inches and tuck it over the bottom pie crust’s overhang into the side of the dish. This will create an ample crown to be pleated. Then, press one finger into two fingers into the pie crown to make a pleat. Continue until the edges are all pleated. Cut out holes or slits so that the steam can release and the pie won’t explode when baking.

4. Mix an Egg Yolk with Cream or water, and brush over the pie crust. Sprinkle on the Demerara Sugar, this sugar will give the pie crust an extra sweet crunch. Bake at 375F for 75-85 Minutes. you want to keep an eye on the pie as it can brown rather quickly. Open the oven and look at it every 15 minutes. Cover with foil if the pie crust is browning too quickly. After baking, let it cool for at least 4 hours, preferably overnight.