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.

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!

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.