Ginger 'n' Spice Blueberry Pie
intro
Zingy fresh ginger and warm baking spices elevate juicy summer blueberries in a flaky all-butter crust for a perfectly balanced sweet-tart, crowd-pleasing pie.
Ingredients
Steps
Prepare flaky crust
In a large bowl, mix 315g all-purpose flour and 1/2 teaspoon fine sea salt. Cut in 226g cold 1cm cubed unsalted butter with a pastry cutter until the mixture forms coarse, pea-sized butter crumbs. Drizzle in 75ml ice water 1 tablespoon at a time, tossing gently with a fork, until the dough just holds together when squeezed. Split the dough into two flat discs (one 1/3 larger for the bottom crust), wrap tightly in plastic wrap, and chill in the refrigerator for 1 full hour before rolling.
Roll bottom crust
After the dough chills, place the larger disc on a lightly floured work surface. Roll it into a 30cm (12-inch) circle that is 3mm (1/8-inch) thick, turning the dough a quarter turn every 2-3 rolls to prevent sticking and ensure even thickness. Gently lay the rolled dough into a 23cm (9-inch) standard pie dish, pressing it firmly against the bottom and up the sides, leaving a 2.5cm (1-inch) overhang around the dish rim. Trim any excess overhang longer than 2.5cm with kitchen shears, then return the lined dish to the fridge to chill for 15 minutes while you prepare the filling.
Mix ginger-spice filling
In a large mixing bowl, combine 680g rinsed, thoroughly dried fresh blueberries, 2 tablespoons finely grated fresh ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, remaining 1/2 teaspoon fine sea salt, 100g granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest. Toss very gently until all blueberries are evenly coated in the spice-sugar-starch mixture, taking care not to burst delicate berries. Let the mixture rest for 10 minutes at room temperature to allow blueberries to release a small amount of natural juice.
Assemble the pie
Retrieve the chilled crust-lined pie dish from the fridge, and pour the rested blueberry filling evenly into the crust, spreading it into a smooth, level layer. Roll the smaller dough disc into a 28cm (11-inch) circle that is 3mm (1/8-inch) thick. Drape the rolled top crust over the filling, then trim the top crust overhang to match the bottom crust’s 2.5cm overhang. Crimp the two crust edges together tightly with your fingers or a fork to seal in filling, then cut 5 small 2cm diagonal slits in the top crust to allow steam to escape during baking.
Bake until golden
Preheat your oven to 190°C (375°F) with a rack positioned in the lower third, and place a parchment-lined baking sheet on the rack below the pie position to catch any bubbling juice. Brush the entire top crust and crimped edges with the beaten egg wash, then sprinkle evenly with 1 tablespoon coarse turbinado sugar. Bake the pie for 55 to 60 minutes, until the crust is deep golden brown and filling is visibly bubbling thickly through the steam slits. If the crust edges brown too quickly, cover them with a thin strip of aluminum foil at the 30-minute baking mark to prevent burning.
Cool fully before slicing
Once baked, transfer the pie to a wire cooling rack and let it rest completely at room temperature for a minimum of 3 hours (or up to 8 hours, covered loosely) to allow the filling to set fully. Do not slice the pie early, as hot filling will be runny and will not hold a clean slice shape. Serve slices at room temperature or slightly warm, with a dollop of freshly whipped cream if desired.
Tips
2.Let the pie cool for a full 3 hours at room temperature before slicing: the cornstarch-thickened filling needs time to set as it cools, or slices will be runny and lose their clean shape.
3.If using frozen unsweetened blueberries, do not thaw them before mixing into the filling, and add 1 extra tablespoon of cornstarch to absorb excess juice released during baking.
OMG this pie is a total game changer! I brought it to our neighborhood potluck last weekend and every single person asked for the recipe. The ginger adds such a warm zing that pairs so perfectly with the sweet blueberries, I’ll never make a regular blueberry pie again. 10/10!
My kids loved it! I was worried the ginger would be too strong for my picky eaters, but the spice level was totally balanced. I did use a store-bought crust to cut down on prep time for our Sunday family dinner and it still turned out SO good. Will absolutely be making this again all summer when blueberries are on sale.
Made this for a post-hike snack stop with my trail group and it was devoured in 10 minutes flat. The warm spices hit so good after being out in the cool mountain air, even the crumbs got eaten. I added a tiny extra pinch of cinnamon because I’m a cinnamon fiend and it was chef’s kiss.
Okay, this was my first time ever making a pie from scratch and I was so nervous because the difficulty says medium! It took me a little longer than the listed cook time because I fumbled with the crust crimping, but the end result was so worth it. The flavor is unreal.
I made this last month with fresh blueberries and it was an absolute hit, but fresh are super pricey right now at my grocery store and I want to make this for our office potluck this Friday. Has anyone tried it with frozen blueberries? Would I need to adjust the cornstarch amount at all?
Made this with a gluten-free all-purpose flour crust for my sister who has celiac, and it was incredible! The spice blend is so warm and cozy, it didn’t even taste like a “diet” or modified dessert. I’m already planning to make a mini version for myself next week.
This pairs so perfectly with a scoop of vanilla bean ice cream on top, trust me. The warm ginger and spice with the cold creamy ice cream? *Chef’s kiss* I ate two slices straight out of the oven (after letting it cool, obviously) and have zero regrets.
Wait, I followed the recipe exactly but my filling came out super runny? Did I not let it cool long enough? I cut into it about 30 minutes after taking it out of the oven and it oozed everywhere. Flavor was amazing though, so I want to get the texture right next time.
Made this for our 4th of July cookout and it was the star of the dessert table, even beat out my famous chocolate chip cookies (and that’s saying something). The little kick of candied ginger I sprinkled on top per the recipe tip was chef’s kiss, everyone kept asking what that secret flavor was.
Can you make this ahead of time and freeze it? I do my big meal prep on Sundays and want to have a pie stashed in the freezer for last-minute guests this summer.
I upped the fresh ginger by an extra teaspoon and added a pinch of cardamom because I love bold, warm spices, and it was perfect. If you’re a ginger fanatic like me, don’t be scared to add a little extra – the blueberries hold up so well to the bolder flavor.
I entered this pie in our county fair baking contest this year and won third place in the fruit pie category! The judges specifically mentioned how much they loved the unique ginger twist on a classic blueberry pie. I can’t take all the credit though, this recipe is foolproof.
Wait, would this filling work as a crisp topping instead of a double crust? My partner hates traditional pie crust but loves fruit crisps, and this flavor combo sounds too good to pass up.
I’ve been making blueberry pie for 60 years and I have to say, this ginger and spice version is the best one I’ve ever tasted. I was skeptical at first that ginger would pair well, but it adds such a lovely warmth without overpowering the blueberries. My granddaughter asked for seconds before she even finished her first slice!
Swapped the butter for cold vegan butter and used a flax egg to bind the crust, and it turned out absolutely perfect. No weird texture, no off flavors, just warm spiced blueberry goodness. My whole vegan book club devoured it at our last meeting.
Made this for my husband for his first birthday as a married couple, and he said it’s better than his mom’s blueberry pie (don’t tell her, though!). I was so worried I’d mess it up since baking isn’t my strong suit, but the instructions were so clear and easy to follow.
Baked this before our cross-country road trip last week and it held up so well as a car snack! We wrapped individual slices in parchment paper and they were easy to grab and go on driving days. The flavor got even better after a day or two, honestly.
I added a handful of dark chocolate chips to the filling on a whim and it was *chef’s kiss*. The dark chocolate pairs so well with the ginger and blueberries, like a fancy dessert you’d pay $12 a slice for at a downtown bakery. Highly recommend giving that a try if you’re a chocolate fan.
Made this in my tiny dorm kitchen with a toaster oven (had to adjust the bake time by 10 minutes) and my whole floor came knocking when they smelled it. 10/10, even with janky dorm cooking equipment it turned out amazing. Definitely making this for move-in weekend next year.
Served this at my weekly Sunday brunch last weekend alongside mimosas and spinach feta quiche, and it was the perfect sweet end to the meal. I topped each slice with a dollop of homemade cinnamon whipped cream and it was so fancy, all my friends thought I picked it up from the upscale bakery downtown instead of baking it myself. Total win!