Blueberry and Ginger Pie

Start by preheating your oven to 385 F.

Next, add your cleaned berries to a large bowl and add in the ginger, lemon zest, lemon juice, sugar, cinnamon and cornstarch. Gently mix to get everything incorporated.

I used frozen pie crusts since I was making this with my daughter, just thought I would let you know.

Take one frozen pie crust, in its pan, and add in the blueberry mixture. Carefully place the other pie crust on top of the blueberry mixture, then using a fork, crimp the edges to seal the pie.

Mix the egg and water in a small bowl. Lightly brush the egg wash mixture onto the pie crust. Cut a few slots with a sharp knife on the middle of the pie dough to allow steam to escape.

Sprinkle the coarse salt and additional sugar as desired on the top of the pie. Place pie plate on a baking sheet (the blueberry mixture will most likely bubble out), put baking sheet in the oven and cook for about 50-60 minutes. Once nice and golden, remove the baking sheet from the oven and place the pie tin onto a plate to let it cool.

I like to place my pie into the refrigerator to let it cool overnight. Obviously my daughter (and wife) could wait no longer.

When you are ready, slice and serve. The pie just hits the spot. Maybe it is that bit of salt that cuts the sweetness along with the zip from the lemon. Whatever it is, this pie is special, and super delicious, especially on a hot summer day. Enjoy!