Blueberry Ginger Pie: The Ingredient No One Expects
This pie leaves no leftovers. Ginger is a secret ingredient that nobody would expect. It mends so 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.
Ingredients
Crust
- 2 Sticks Butter (Cut into cubes)
- 3 cups Flour (And more for Dusting and Rolling)
- 2 Tbsp Sugar
- 2 Tsp of Salt
- 2 Tbsp Lemon Juice
- 4 Tbsp Ice Water
Filling
- 1.5 lb Blueberries
- ⅓ C Corn Starch
- 1 Tbsp Lemon Zest
- 1 Tbsp Ginger (Or more if wanted)
- Juice of Half a Lemon
- ⅓ Tsp Salt
- 1¼ C Sugar
Topping
- 1 Egg Yolk
- 1 Tbsp Water or Cream
- 2 Tbsp Demerara Sugar (Optional)
Instructions
Procedure:
- Cut the Butter in the Flour, Sugar, Salt, and Lemon Juice. Squish the Butter cubes until they become the size of various cubes, flakes, and pebbles. The dough should look like the color of sand. Add in Water and mash into a homogenous mass, (You may need to add more water to do so). Cut the Dough mass into two. Wrap the two masses individually in plastic wrap and refrigerate for two hours.
- Mix the Filling Ingredients together, and let them sit for at least 30 minutes. This is the optimal time to roll out the dough.
- Roll out one mass 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
- Mix an Egg Yolk with Cream or water, and brush over the pie crust. Sprinkle on the Demerara Sugar. Bake at 375F for 75-85 Minutes. Cover with foil if the pie crust is browning too quickly. After baking, let it cool for at least 4 hours, preferably overnight.
Video
Notes
When rolling out the pie crust, always dust some flour on the pie crust, rolling surface, and rolling pin, as it will prevent sticking.
After baking, let it cool for at least 4 hours, preferably overnight.
Before Slicing, Set the pie in a tub of warm water and let it sit for 10 minutes.
Use a bread knife to slice the pie.
The first slice of the pie is usually the worst.
Before Slicing, Set the pie in a tub of warm water and let it sit for 10 minutes.
Use a bread knife to slice the pie.
The first slice of the pie is usually the worst.