Fried Ginger-Blueberry Pie with Lemon Cream Recipe

Name: Fried Ginger-Blueberry Pie with Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grapeseed oil, for frying; 1 tablespoon butter; 1 tablespoon minced ginger; 2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating; 1/2 cup sugar; 2 lemons, zested and juiced; 1 tablespoon cornstarch mixed with 1 teaspoon water; 4 large egg roll skins; 1 cup whipped cream, slightly sweetened; Maple syrup, for plating; Powdered sugar, for plating

Servings: persons

Grapeseed oil, for frying
1 tablespoon butter
1 tablespoon minced ginger
2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating
1/2 cup sugar
2 lemons, zested and juiced
1 tablespoon cornstarch mixed with 1 teaspoon water
4 large egg roll skins
1 cup whipped cream, slightly sweetened
Maple syrup, for plating
Powdered sugar, for plating

1
Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.
2
In a saucepan, melt the butter and saute the ginger until soft.
3
Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft.
4
Whisk in the cornstarch, stir 3 minutes, and let cool.
5
Place small mound of filling on in the center of the egg roll skin and slightly wet edges.
6
Fold over for a very tight seal.
7
Shallow fry both sides until brown, about 2 minutes a side.
8
Meanwhile, mix the zest with the whipped cream.
9
Plating: Place small mound of leftover filling on a small plate.
10
Place the pie on top.
11
Drizzle with Maple syrup.
12
Top with cream and powdered sugar.
13
Garnish with remaining berries.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Grapeseed oil, for frying, 1 tablespoon butter, 1 tablespoon minced ginger, 2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating, and more.

Yes, Fried Ginger-Blueberry Pie with Lemon Cream 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.

That's it — enjoy your meal!

Fried Ginger-Blueberry Pie with Lemon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions