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Home ·  Recipes

Ginger Blueberry Pie

Author: Maryanne CabreraPublished: Jun 12, 2016Updated: Jul 18, 2023
View RecipeRead Reviews
This post may contain affiliate links. Read our disclosure policy.

Pie season is upon us! Bust out your pie tins and get ready for ginger blueberry pie!

Ginger Blueberry Pie

The other week, I had a tasty blueberry rhubarb pie from The Pie Hole.

The “bluebarb” pie I had was excellent. I loved the sweet blueberries mixed with the tart freshness of the rhubarb.

After I devoured the slice, I immediately wanted to create something similar.

Rhubarb season may be over… but I can still make blueberry pie variation!

Ginger Blueberry Pie

Blueberry Pie

Blueberry pie is the easiest fruit pie to make. No peeling involved, no seeds to discard.

I used a variety of leaf designs to line the perimeter of the pie and used a simple lattice for the middle.

Pies are so much prettier before baking. It’s always a surprise to see how the pie designs will hold up during baking!

Ginger Blueberry Pie

This new pie crust dough is a winner.

The finished pie turned out perfectly. I’d definitely give it an A+.

I adapted my usual go-to pie crust. Instead of adding egg yolks for additional fat, I used vegetable shortening.

Ginger Blueberry Pie

While I root for all-butter crusts, shortening does wonders for pie dough.

It adds fat without additional moisture making for a flakier crust.

step by step how to knead together pie dough.
Baking Basics

How to Make Pie Dough

Learn how to make flaky pie dough using two different techniques. Choose the method that works best for you!

Learn Here
Ginger Blueberry Pie

The finished pie still had many blueberries intact. It wasn’t runny or gelatinous-jelly like.

One word of caution: cool the pie to room temperature before serving!

Hot fruit pies mean disaster. It’ll be very difficult to slice and serve.

My suggestion, if you can’t wait, let it chill in the fridge to speed up the process.

Ginger Blueberry Pie with slice taken out.

Ginger Blueberry Pie

Lattice topped pie bursting with sweet, juicy blueberries! The addition of ginger adds a pop of spice and intrigue.
Yield: 9-inch pie
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Chill Time: 30 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 8
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Ingredients

Pie Dough:

  • 2 ¼ cup all-purpose flour (292 g)
  • 1 teaspoon fine sea salt
  • ¼ cup granulated sugar (50 g)
  • 1 cup unsalted butter (227 g), cut into tablespoons, cold
  • 2 Tablespoon vegetable shortening* (25 g)
  • 3 Tablespoons ice water, or more if needed

Ginger Blueberry Filling:

  • 5 cups fresh blueberries* (800 g), rinsed and pat dry
  • 5 Tablespoons granulated sugar (63 g)
  • 1 ½ teaspoon grated fresh ginger
  • ½ teaspoon fine sea salt
  • 3 Tablespoon cornstarch (20 g)

Egg Wash and Topping:

  • 1 large egg
  • pinch of fine sea salt
  • 2 teaspoon water
  • turbinado sugar, as needed to sprinkle

Instructions
 

Pie Dough:

  • In a food processor, pulse together flour, salt, and sugar. Add cold butter one tablespoon at a time with the food processor running. Stop the machine once the mixture is crumbly and like coarse sand in texture.
  • Transfer mixture to a bowl. Add shortening and 3 Tbsp of water. Fold to combine until dry ingredients are moistened. Dump shaggy dough onto a clean surface. Knead dough until it comes together.
    If necessary, add 1 to 2 tablespoons of water if dough is too dry.
  • Divide dough into two equal parts. Flatten into disks and wrap in plastic wrap. Chill in the fridge for 15 minutes.

Ginger Blueberry Filling and Assembly:

  • Roll one dough on a lightly floured work surface. If dough is too hard or too cold, let it rest a few minutes until it is pliable. Roll dough to about 10-inches in diameter and about 1/4-inch in thickness. Place pie plate upside down over the rolled dough to make sure it is the correct size.
  • Generously butter the pie plate. Move dough into the prepared pie plate and firmly press it into the bottom and sides of pie plate. Trim excess dough. Cover with plastic wrap and let chill in the fridge.
  • Roll out the dough dough to 10-inches in diameter. Slice into strips. Punch out leaf shapes using cutters. Cover with plastic wrap and let chill in the fridge for 5 minutes.
  • Meanwhile, toss blueberries with sugar, grated ginger, salt, and cornstarch.
  • Pour blueberries in the chilled pie crust. Arrange chilled dough strips over the blueberry filling. Press the ends of the strips into the edges of pie crust. Arrange chilled leaf shapes as desired. Cover pie with plastic wrap and allow to chill in the fridge while oven preheats.
  • Preheat oven to 375° F. 
  • Egg Wash: whisk together egg, salt, and water until smooth.
  • Brush pie with egg wash. Sprinkle turbinado sugar, if desired.
  • Place an aluminum foil tent over pie. Bake for 30 minutes. Remove foil and bake for another 25-30 minutes until pie is golden brown and berry filling is bubbling. Cool to room temperature before slicing.

Notes

  • I used these pie dough cutters  
  • I tested this recipe using fresh blueberries. Frozen blueberries will not yield the same results.
  • For clean slices, chill pie in the fridge until cold. 
All images and text © The Little Epicurean
Author: Maryanne Cabrera
Course: Dessert
Cuisine: American
Keyword: blueberry pie, ginger blueberry, lattice top pie
Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.

Looking for more fruit pies? Here are some favorites:

  • No bake blueberry icebox pie features a blueberry cream cheese filling in a gingersnap cookie crust.
  • Persimmon cranberry pie is topped with a sweet, crunchy pecan crumble.
  • From scratch strawberry pie uses a two crust pie dough and fresh strawberries.
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Pies & TartsEaster · Fourth of July · Fruits · Memorial Day · Mother's Day · Spring + Summer · Sweet

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Maryanne Cabrera

Meet the Author

Maryanne Cabrera is a classically trained pastry chef, baker, cake maker, and cocktail shaker.
Read more about me

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