Blueberry-Ginger Pie

Let me start by saying that this was my very first pie making experience, and I have to admit, I'm quite proud of myself  :)  This pie crust recipe is very easy and I recommend it to everyone!  I plan on making some ahead to put in the freezer for a later date....perhaps peach pie will be next??!

Rinsing the frozen blueberries and laying them out to dry...

I didn't mash any of the berries for this one, so when I sliced into it the pie was jam packed full of plump, whole blueberries!  It was quite delicious and not the least bit runny (although I kind of wish it was just a liiiittle bit juicier!).  Seriously though, the crust was so yummy and buttery tasting...I probably could have just eaten that!

Quick and Easy Pie Crust:
Yields 2
Adapted from Martha Stewart

Pie Crust Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks frozen butter
• 8 Tablespoons ice water

Pie Crust Directions

1. Mix the flour, salt and sugar in a medium sized bowl.  Quickly grate the 2 sticks of frozen butter with a cheese grater & cut butter into flour mixture using a pastry blender, working until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; work with hands until dough comes together.  If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons).  Do not overwork, and be cautious not to add too much water.
3. Divide dough in half, and flatten halves into disks.  Wrap disks separately in plastic wrap; refrigerate at least 1 hour.

Blueberry-Ginger Pie:

Yields 8 servings

Adapted from Martha Stewart

Pie Ingredients

• All-purpose flour, for work surface
• 8 cups blueberries (2 1/2 pounds total)*
• 1 cup sugar
• 1/4 cup cornstarch or instant tapioca
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon peeled & grated fresh ginger
• 2 Tablespoons butter, cut into 1/2 inch cubes
• 1 Tablespoon heavy cream
• 1 large egg yolk

Pie Directions

1. Preheat oven to 450 degrees, with rack in lowest position.  On a lightly floured piece of parchment paper (I actually prefer to use a flour sack kitchen towel instead of the parchment), roll each disk of dough to a 14-inch round.  Transfer one round to a parchment lined baking sheet (this one will be the top crust) and refrigerate.
2. Line a 9-inch pie plate with the remaining round of dough but do not stretch the dough.  Refrigerate bottom crust.  
3. In a large bowl, toss blueberries* with sugar, cornstarch (or instant tapioca), lemon juice, and ginger.  Use a potato masher to gently mash some of the blueberries to allow for a juicy pie.  Pour filling into bottom crust, and dot the top of the pie with the cubed butter.
4. Remove top crust from refrigerator and cut a few slits in the center to let steam escape.  Gently place top crust over filling and trim the overhanging top & bottom crusts so that only 1-inch of dough overhangs the pie dish.  Press edges of both crusts together, and fold overhang under itself; press to seal.  Using thumb and forefinger, crimp edges (some people choose to use a fork for this part).
5. Beat egg yolk with heavy cream and brush onto the surface of the pie with a pastry brush.  (This will create a beautiful shiny golden top crust!)
6. Place pie on a rimmed baking sheet which is sprayed well with cooking spray (or use a handy pie drip pan to catch any berry ooze, just make sure to spray well with cooking spray for easy clean up).
7. Bake 30 minutes at 450 degrees, then reduce heat to 375 degrees and bake until crust is golden and juices are bubbling rapidly all over, 60-70 minutes.  If edges brown too quickly, tent around the edge with aluminum foil.  Transfer pie to a wire rack and let cool to room temperature, at least 6 hours.

*Note:  If using frozen blueberries, rinse under faucet and spread out on a towel on the counter to dry some.  Try to separate the berries so they don't re-freeze together (this will happen!).  Toss berries together with 1/4 cup flour and 1/4 cup cornstarch (or instant tapioca).  Then toss with sugar, lemon juice & ginger, mash lightly with potato masher, and pour into bottom crust.  Proceed with step 4 above.

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