My husband does not like Birthday cake, he likes Birthday pie. Any fruit pie will do. Scott’s birthday is on July 5th, when theres always an abundance of fresh blueberries in season. My favorite flavor pairing is lemon and blueberry. The tartness of the lemon compliments 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.
- 2 refrigerated pie crusts
- 2 pints (4 cups) rinsed blueberries
- the juice and zest of 4 lemons
- 1/4 cup sugar
- 2 tblsp honey
- 1 tblsp ginger
- 2-3 tblsp cornstarch
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 each tablespoon of cornstarch to the liquid 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 360 degrees. 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.
I’ve been enjoying this pie for breakfast and don’t feel guilty about it and neither will you!