Blueberry pie is nothing new and a rather easy fruit pie at that. No peeling or dicing of fruit. Just a quick rinse and sort through of the berries. But I like to kick it up a notch and amplify the flavours by adding freshly grated ginger! It’s my ‘secret’ or unexpected ingredient I insist on adding to blueberry pie that is not in most recipes and makes all the difference!
Blueberry Pie with Fresh Ginger
A fresh grating of ginger (I always keep my ginger-root in the freezer for whenever I need) added to the berries is wonderful. Somehow the ginger makes the blueberry flavour more enhanced and interesting without actually tasting like ginger. And I like it a hundred times better than the more traditional lemon zest or juice combination. I prefer to use a rasp to grate it very finely. I find biting down on a piece of ginger very unpleasant, so will go to great lengths to prevent such things.
The last time I made this pie I had the brilliant idea to accompany it with homemade peach ice cream. Now that was a match meant to be together. But vanilla ice cream, whipping cream or just pie alone works too. I personally prefer this pie warm (after the initial cooling period – so with in an hour or two from the oven). The next day if there are leftovers, I will just microwave individual slices for a few seconds and that is great too. But I have been known to have a slice cold from the fridge for breakfast though too.
This is a simple hit of a pie that makes its rounds every summer, especially when the blueberries go on sale or we go blueberry picking.
Need to up the spice and flavour combo? Add a 1/4 teaspoon of cinnamon too.
Here is a stellar homemade pie dough that is perfect for this recipe. I often go with the rustic method of folding the edges in, but lattice or really any topping of your choosing works great too.
Ginger Spiced Blueberry Pie
A simple blueberry pie with a wow ingredient
- 1 Homemade Pie Dough
- 6 -7 Cups of Rinsed Blueberries stems removed
- 3/4 Cup Granulated Sugar
- 3 Tablespoons Cornstarch
- 1 Scant Tablespoon Freshly Finely Grated Ginger NOT powdered ginger
- Egg Wash
- 1 Egg Whisked with 1 Tablespoon Water
Mix the washed blueberries with the sugar, cornstarch and ginger.
Make and roll out the pie dough and place into the pie dish.
Poke the bottom with a fork to prevent bubbles.
Pour the blueberry mixture in to the crust.
Fold in and crimp or top with lattice as desired.
Brush with egg wash. Sprinkle a little extra sugar on top (optional).
Place on a cookie sheet to catch any drips and bake at 400 degrees fro 45 – 60 minutes until the crust is brown (and there are no opaque spots left on the dough) and the centre and berries are bubbling. Cover with tinfoil if browning too much.
Allow to cool and set for an hour (so it’s not too runny).
Once cooled store covered at room temperature or in the fridge.
If the blueberry mixture seems too dry and powdery you can add a teaspoon or two of water, it generally depends on how much water clings to the berries after washing them. But I find it cooks down in the oven and if need be I use a spoon or knife to submerge the sugary parts into the juices in the last 10 -20 minutes of baking if any remain.
Don’t use ground or powdered ginger in this recipe, it won’t be the same. I use freshly grated ginger, grated straight over the berries using a fine toothed rasp. Dicing fresh ginger or using candied ginger would amount to too pronounced of a ginger flavour – you just want the ginger to enhance the blueberry flavour, not overpower the pie.
Adding a 1/4 teaspoon of cinnamon adds even another layer of spice and warmth to the pie.
Need more fruit pies?! And don’t we all!
Then try my mother- in-law’s Peach Pie or this delightful Blackberry Pie.