Blue Ribbon Blueberry Pie – an award-winning fresh blueberry pie with hints of citrus and ginger – the perfect summer BBQ treat!
side note: do y’all have any idea how hard it is to photograph a pie?! Much less while it’s warm because you don’t have the patience to not eat it immediately?!
Blue Ribbon Pie
- your favorite pie crust you'll need enough for a top & bottom crust for a 9-inch pie: I like this recipe
- 4 C fresh blueberries rinsed and drained
- zest of one lemon
- 3/4 C pure cane white sugar
- 3 Tbsp orange juice
- 3 Tbsp corn starch
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 Tbsp butter
Preheat oven to 400
In a mixing bowl, whisk together sugar, corn starch, orange juice, cinnamon, and ginger until well-mixed.
Stir in berries and lemon zest.
Line a 9-inch pie plate with one crust and roll out the second crust.
Fill the crust with the blueberry mixture and top with small bits of butter.
Use a cookie cutter to cut out your favorite shapes from the second crust (I'm a pie-puritan and like circles) and layer them on top.
Bake at 400 for 20-25 minutes or until crust is golden and filling is bubbly. If it starts getting too brown on the edges, just cover the edges with foil and continue to bake.
If you want it to look pretty, allow the pie to cool for at least two hours - this will let the filling "set". If you're impatient/hungry/me, then eat it immediately. Goopy filling and all.