Blueberry Ginger Pie

Two weeks ago we were back east visiting family and we went blueberry picking!  Oh, YUM.  Came back to my in-laws house with tons of blueberries and I decided to bake a pie.  After having some blueberry ginger jam earlier that week, I was inspired to add some ginger to the pie.  It turned out fantastic.  9 of us polished off the pie in like 5 minutes and we were wanting more!


  • 2 lbs blueberries
  • 2 Tbsp starch of your choice (corn, tapioca…)
  • 2 Tbsp whole wheat flour
  • 2 Tbsp minced fresh ginger
  • 1/2 cup sugar
  • 2 Tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • 2 pie crusts (I used the Wholly Wholesome Spelt Pie Crust)
  • Optional glaze:
    • 1/2 cup powdered sugar
    • 2 Tbsp lemon juice
    • 1/8 tsp vanilla extract

Preheat oven to 350.  In a bowl, combine the first group of ingredients and toss until blueberries are well coated.  Put in a pie crust.  Top with a second crust and pinch together at the edges.  Feel free to cut some decorative openings if you wish.  Bake until bubbling well, about 20 – 30 minutes.  If you have a pie crust cover, put on it during baking.

Cool well.  Drizzle with optional glaze if you wish.  Enjoy!

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