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!