Blueberry-Ginger Pie

I love pie! This one is Martha Stewart’s.

all-purpose flour, for work surface

enough pie dough for a covered pie (such as Basic Pie Dough), chilled after rolled out into 2, 14″ rounds

8 cups blueberries (2.5 lbs total)

1 cup sugar

1/4 cup cornstarch

1 Tbls fresh lemon juice

1 Tbls grated peeled fresh ginger

1. Heat oven to 450 with rack in lowest position.  Prepare 9″ pie plate with bottom crust. Refrigerate.

2. In a large bowl, toss berries with sugar, cornstarch, lemon juice, & ginger; pour filling into bottom crust. Place chilled top crust over filling. Pinch seams. Cut ventilation slits on top crust. (Or use a pie bird, like this one!)

3. Place pie on a rimmed baking sheet. Bake 30 minutes; reduce heat to 375. Bake until crust is golden and juices are bubbling rapidly all over, 60 -70 minutes more. If edges are browning too quickly, tent with foil. Transfer pie to a wire rack & cool to room temperature, at least 6 hours.

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Filed under Dessert, Pie

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