Description
A delicious pie featuring ginger, blueberries, and strawberries with a flaky crust.
Ingredients
Scale
- 2 (9 inch) pie dough layers, Vodka Butter Pie Crust or similar
- 3 cups strawberries, sliced
- 3 cups blueberries
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 11/2 teaspoon cinnamon
- 1/41/2 teaspoon salt
- 1 egg, lightly beaten with a1/2 teaspoon of water
- Grated ginger, to taste
Instructions
- Mix Fruits & Ginger: Start by mixing your fresh blueberries, strawberries, and grated ginger in a bowl. You will know it is ready when you can smell the warm, spicy aroma of ginger dancing with the sweet fruit.
- Cook Fruit Mixture: Gently heat the fruit mixture in a saucepan until it is bubbling and thickened, stirring occasionally. You want it to look glossy and slightly sticky, indicating the juices are cooking down properly. Do not let it boil too hard to avoid a runny filling.
- Prepare Pie Crust: Roll out your chilled pie crust on a floured surface until it is about the size of your pie dish. The crust should feel cold and slightly firm to the touch. If it feels too warm, pop it back in the fridge for a bit before rolling.
- Assemble the Pie: Transfer your rolled crust into the pie dish and pour in the cooked fruit mixture. The vibrant colors should appear mouthwatering, and it is important to evenly distribute the filling to avoid soggy spots later on.
- Make Lattice Top: Cut the remaining crust into strips and create a lattice pattern on top of the pie. Handle the strips gently, as they can break apart easily if warm.
- Chill Before Baking: Place the assembled pie into the fridge for about 30 minutes before baking. This helps the crust hold its shape and prevents a soggy bottom.
- Bake the Pie: Bake the pie at a preheated oven until the crust turns a beautiful golden brown and the filling is bubbly. If the crust starts browning too quickly, cover it loosely with foil to avoid burning.
- Cool & Serve: Let the pie cool completely before slicing. It should feel firm to the touch. Cutting it too early may cause the filling to ooze out instead of holding its shape. Serve chilled or at room temperature.
Notes
- Storage Tips: Store at room temperature for up to 3 days or in the refrigerator for up to 7 days. Freeze the baked pie for up to 3 months.
- Expert Tips: Use fresh, ripe strawberries and blueberries for the best flavor. Ensure the pie crust is cold to maintain flakiness. For optimal texture, freeze the pie for about 30 minutes before baking.
- Reheating Instructions: Reheat pie slices in the oven at 350 degrees F for about 10 minutes or until warmed through.
- Serving Suggestions: Serve with vanilla ice cream for a classic pairing or garnish with fresh mint leaves for a splash of color. Accompany with whipped cream or a cream-based dessert.
- Recipe Variations: Add fresh ginger for warmth in the filling. Replace blueberries with raspberries for a different flavor. Use a crumble topping instead of a pie crust.
- Ingredient Notes: For a flaky crust, cooling your pie dough thoroughly before using is essential. If the filling seems too runny after baking, ensure to cook the juices until they become a thick jelly.
Nutrition
- Serving Size: 1 slice
- Calories: 361
- Sugar: 1g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg