Making a homemade Blueberry Pie with Lemon and Ginger might sound fancy, but trust me, it’s easier than you think! This recipe will guide you through each step to create a delicious, flavorful pie that’s perfect for any occasion. It’s packed with juicy blueberries, a bright lemon zing, and a hint of warm ginger spice.
Why You Will Love This Recipe
This Blueberry Pie with Lemon and Ginger is more than just your average fruit pie. The combination of sweet blueberries, tangy lemon, and spicy ginger creates a complex and incredibly satisfying flavor profile. The lemon juice and zest brighten the blueberries’ natural sweetness, while the ginger adds a subtle warmth that makes this pie truly special. The crust is perfectly flaky, and the filling is wonderfully gooey – every bite is an explosion of deliciousness. This recipe is also great because you can use fresh or frozen blueberries, making it a year-round treat.
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ½ cup ice water
For the Filling:
- 6 cups fresh or frozen blueberries
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon ground ginger
- 2 tablespoons butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- Turbinado sugar, for sprinkling (optional)
Step-by-Step Instructions
1. Prepare the Pie Crust:
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough is crucial for a flaky crust, so don’t skip this step!
2. Make the Blueberry Filling:
In a large bowl, combine the blueberries, granulated sugar, flour, lemon juice, lemon zest, and ground ginger. Gently stir until all the blueberries are coated. The lemon juice will help to macerate the blueberries, making them extra juicy.
3. Roll Out the Bottom Crust:
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Crimp the edges or use a fork to create a decorative border.
4. Add the Filling:
Pour the blueberry filling into the prepared pie crust. Dot the top with small pieces of butter. This will add richness and flavor to the filling.
5. Roll Out the Top Crust:
Roll out the remaining disc of dough into a 12-inch circle. Carefully place it over the filling. Trim the edges, leaving about a 1-inch overhang. Crimp the edges together with the bottom crust to seal. Cut a few slits in the top crust to allow steam to escape while baking.
6. Egg Wash and Sugar (Optional):
Brush the top crust with the beaten egg for a golden-brown color. Sprinkle with turbinado sugar for a little extra sparkle and crunch, if desired.
7. Bake the Pie:
Preheat your oven to 400°F (200°C). Place the pie on a baking sheet lined with parchment paper. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
8. Cool the Pie:
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is the hardest part because the pie smells so good, but letting it cool allows the filling to set properly.
Serving Suggestions
This delicious Blueberry Pie with Lemon and Ginger is fantastic served warm or at room temperature. For an extra treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess complements the warm, fruity pie perfectly.
This homemade blueberry pie is wonderful for summer barbecues, holiday gatherings, or even just a cozy night in. Its bright and comforting flavors are sure to impress your family and friends. A slice of this blueberry pie also pairs wonderfully with a warm cup of tea or coffee.
Storage and Reheating
To store leftover Blueberry Pie with Lemon and Ginger, cover it loosely with plastic wrap or foil and keep it at room temperature for up to 2 days. You can also store it in the refrigerator for up to 4 days.
To reheat the pie, preheat your oven to 350°F (175°C). Place a slice (or the whole pie) on a baking sheet and bake for about 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 30 seconds.
Key Details
- Prep Time: 45 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Servings: 8 servings
Required Equipment:
- Large bowl
- Pastry blender or fingertips
- Measuring cups and spoons
- Plastic wrap
- Rolling pin
- 9-inch pie plate
- Baking sheet
- Wire rack
Blueberry Pie with Lemon and Ginger
Ingredients
- For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, cold and cubed
- ½ cup ice water
- For the Filling:
- 6 cups fresh or frozen blueberries
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon ground ginger
- 2 tablespoons butter cut into small pieces
- 1 large egg beaten (for egg wash)
- Turbinado sugar for sprinkling (optional)
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough is crucial for a flaky crust, so don't skip this step!
- Make the Blueberry Filling: In a large bowl, combine the blueberries, granulated sugar, flour, lemon juice, lemon zest, and ground ginger. Gently stir until all the blueberries are coated. The lemon juice will help to macerate the blueberries, making them extra juicy.
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Crimp the edges or use a fork to create a decorative border.
- Add the Filling: Pour the blueberry filling into the prepared pie crust. Dot the top with small pieces of butter. This will add richness and flavor to the filling.
- Roll Out the Top Crust: Roll out the remaining disc of dough into a 12-inch circle. Carefully place it over the filling. Trim the edges, leaving about a 1-inch overhang. Crimp the edges together with the bottom crust to seal. Cut a few slits in the top crust to allow steam to escape while baking.
- Egg Wash and Sugar (Optional): Brush the top crust with the beaten egg for a golden-brown color. Sprinkle with turbinado sugar for a little extra sparkle and crunch, if desired.
- Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet lined with parchment paper. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
- Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is the hardest part because the pie smells so good, but letting it cool allows the filling to set properly.
