Blueberry Lemon Ginger Pie – a delicious recipe with Blueberries, Lemons, u00bc, Honey, Ginger, Cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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 cornstarch to the liquid a tablespoon at a time 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.
2
Meanwhile, preheat the oven to 360u00b0F. 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.
3
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.
4
Serve warm with ice cream.
216
kcal
Calories
57
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups Rinsed Blueberries, 4 whole Lemons (squeezed For Juice And Zest), 1/4 cups Sugar, 2 Tablespoons Honey, and more.
Yes, Blueberry Lemon Ginger Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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