Arrange 8 strips of dough in parallel rows on top of the filling.
Add the blueberries, lemon juice, and lemon zest. Step 3 Stir together the sugar, cornstarch, salt, cinnamon, and ground ginger in a large bowl until evenly combined.Trim excess overhanging dough at the edge of the pie plate. (Sprinkle flour over the top of the dough if it's too moist.) Carefully lift the dough and place in a 9-inch pie pan (not deep dish) gently press against the sides of the pan. Step 2 On a floured surface, roll out 1 piece of dough into a 12-inch round, starting at the center and working your way out.Place a foil-lined rimmed baking sheet on the center rack of the oven to preheat. Crimp the ends of the strips to the edges of the bottom crust. Go over and under with each top strip, peeling back the strip underneath as needed. Top the pie with 8 strips of dough, then lay 8 more strips across them. What looks like a fussy technique for a top crust couldn’t be easier. The filling will continue to set as it cools, so don’t be tempted to cut a slice until at has cooled for least 4 hours at room temperature. The juices in the pie need to bubble for the cornstarch to activate, so it’s important to bake for the full time. You’ll need a fair amount of it-about ¼ cup. (Line it with foil for easy clean up!) The only thing this summer dessert needs now? A scoop of vanilla ice cream, of course!Ĭornstarch is the thickener of choice for blueberry pie. The hot pan will help crisp the pie shell and catch any juices that bubble over.
If that filling has you worried about a soggy bottom, try this genius trick: Preheat a baking sheet in the oven before adding the pie.
The key to a fantastic blueberry pie is to balance the sweetness (the sweet berries don’t need much sugar) and make sure the filling sets (more on that below). And if you have a u-pick farm nearby, it’s the perfect reward for a day’s harvest. When fresh blueberries are at their summer peak, this show-stopping blueberry pie is the ultimate way to let them shine.
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