Ginger-Lemon-Blueberry Pie

Directions for this luscious pie specify cooling two hours before slicing, which gives the filling time to firm up a little for neater cutting. If you absolutely can't wait, serve the pie in shallow soup bowls and be ready with a large spoon to ladle up every last bit of the filling!

–

Save & Share

Servings 8

false

( 22 ) Ratings

22 Ratings

5 Stars 15%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

740ced84-87e1-4171-88f9-a0428fd17bfc

ingredients 9
Prep Time 20 min
Total Time 3 hr 5 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

6: teaspoons sugar

1: teaspoon half-and-half

Filling

5: cups fresh blueberries

1/2: cup sugar

2: tablespoons chopped crystallized ginger

2: tablespoons quick-cooking tapioca

1: teaspoon grated lemon peel

1: tablespoon fresh lemon juice

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 400°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle top of crust with 1 1/2 teaspoons of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to make pie crust, sugared side up, as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with half-and-half; sprinkle with remaining 4 1/2 teaspoons sugar.
3 Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack; bake 35 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 180mg; 180%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 3g 3% Sugars 34g 34% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 8%;
Calcium: 0%;
Iron: 10%;

Exchanges:

1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

LBcrafts

report Posted Aug. 24, 2011 1:09 PM

This is one of my favorite blueberry pie recipes. I didn't have any crystallized ginger so I either eliminate it or add a little ground ginger. I have had many requests for this pie.

LadyParvati

report Posted Dec. 30, 2010 10:14 AM

I searched for dessert pie recipes for two--recipes for SMALL pies, not full-sized ones--because only my husband and I live at home now. This recipe is for a full-sized pie--5 cups of blueberries! So frustrating!

Simply Sensational!

report Posted May. 11, 2010 1:39 PM

I made this recipe for Mother's Day dinner for my mother. I had never made scratch blueberry pie filling before. I didn't know what crystalized ginger was so just used ground ginger. I also didn't have a fresh lemon so just added double amount of lemom juice concentrate instead of using zest. To make the pie quickly I just pressed sprinkled sugar on the prepared bottom of crust in pie plate lightly with my finger tips. The pie was sensational! It was firm not running with juices when sliced and served. My family loved it. My son who is a true chocoholic pie lover raved about this blueberry pie and requested that I make another one this week! I will definitly make it again. I also used skim milk to brush on top crust then added the sugar before baking instead of using half & half. The cust still turned out well. I was thinking that brushing with egg white may work as a substitute for milk too.