The Pioneer Woman Tasty Kitchen
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Blueberry Lemon Ginger Pie

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Level: Easy

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Description

The tartness of the lemon complements the blueberries for a pucker-your-lips tartness that perks up your taste buds, and softens with the addition of vanilla ice cream. I added ginger on a whim and it took the pie up a notch of awesomeness. So now you have a blueberry-lemon-ginger flavor combo that makes for a truly unique and sensational pie.

Ingredients

  • 4 cups Rinsed Blueberries
  • 4 whole Lemons (squeezed For Juice And Zest)
  • ¼ cups Sugar
  • 2 Tablespoons Honey
  • 1 Tablespoon Ginger
  • 2 Tablespoons Cornstarch
  • 2 whole Refrigerated Pie Crusts

Preparation

Simmer the blueberries, lemon juice, zest, sugar, honey and ginger over medium heat for 30-45 minutes or until the mixture has gone from a liquid to thick consistency. Add cornstarch to the liquid a tablespoon at a time over time, careful to make sure there are no lumps. The lemons make the mixture very liquid, so the mixture must cook down over time.

Meanwhile, preheat the oven to 360ºF. Roll out the pie shell and form into a pie pan. Once the mixture has thickened to a jam-like consistency, pour into the bottom of the pan. Place the other pie crust on the top, sealing the edges, and cut slips in the top so steam can escape.

Bakes for 30-40 minutes or until the top is golden brown. Cover the edges with foil if they are browning more quickly than the rest of the pie.

Serve warm with ice cream.

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