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Blueberry Ginger Pie

Blueberry Ginger Pie is one of summer’s favorite comfort foods with its sweet, juicy, deliciously messy filling.

overhead view of a slice of Blueberry Ginger Pie on a white plate

I was recently staring at some blueberries in my kitchen and brainstorming what to make with them. Once I realized I’d never shared a blueberry pie recipe with you, I knew that I’d sealed the fate of those berries.

Blueberry pie is so wonderfully sweet and juicy, isn’t it? Really, summer just isn’t complete until you’ve enjoyed a slice or two. And this Blueberry Ginger Pie fits the bill perfectly.

A couple of years ago, I took a preserving class where we made some lovely blueberry preserves with a hint of ginger. I was surprised at how much that little bit of ginger improves an already good thing. It adds just a bit of spice that is such an amazing complement to the blueberries. Remembering how much we loved those blueberry preserves, I knew that the addition of ginger to this pie was a must.

overhead view of Blueberry Ginger Pie in a metal pie plate

Traditionally, blueberry pies tend to be double-crust pies, meaning that there’s a top layer of pie crust in addition to the pie shell. That can be one disc of crust with some vents cut into it to allow steam to escape, or it often can be topped with a lattice pattern of crust.

For something a bit different, I cut out different size circles from pie dough and placed them randomly over the top of the filling. It gives it a bit of a fun, whimsical look. Plus, it’s a lot simpler and more forgiving than a lattice top.

overhead view of blueberries in an unbaked pie crust

Tips for Success

  • Measure accurately. Use a kitchen scale when possible. Otherwise, spoon and sweep to avoid over-measuring the dry ingredients and sugar.
  • Use your favorite pie crust. I’ve included my usual pie crust recipe below, but feel free to use your preferred recipe for a double crust.
  • Fresh is best. You’ll get the best results with fresh blueberries. I recommend using fresh lemons and ginger as well.
  • Get creative with the topping. I like to use lots of little circles of dough to top this pie, but have fun with different shapes – stars, diamonds, whatever you like! A lattice top is a great choice, too.

If you like, top off slices of this beauty with ice cream or some sweetened whipped cream. Or just enjoy it all by itself in all its sweet, juicy, messy glory.

Find more pie recipes in the Recipe Index.

More Berry Pie Recipes

Blueberry Ginger Pie

Yield 8 to 10 servings
Prep Time 30 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 30 minutes

Blueberry Ginger Pie is sweet, juicy, and deliciously messy. A summertime favorite!

overhead view of Blueberry Ginger Pie in a metal pie plate


For the crust:

  • 2 & 1/2 cups (300g) all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, cold and cut into 1/2-inch cubes
  • 1/4 to 1/2 cup very cold water

For the filling:

  • 2 pints blueberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons freshly grated ginger
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 1 tablespoon unsalted butter, cut into 1/4-inch cubes
  • 1 large egg
  • 1 tablespoon water
  • sparkling sugar, optional


To make the crust:

  1. Combine the flour, sugar, and salt in a large bowl. Add the butter, and mix using a pastry blender or a fork. Mix until the largest pieces of butter are about the size of large peas.
  2. Add the water, about a tablespoon at a time, and mix just until a dough forms.
  3. Divide the dough in half. Flatten each into a disc about an inch thick. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Place one chilled disc of dough on a lightly floured surface. Roll the dough into a circle about 1/8-inch thick.
  5. Transfer the dough to a 9-inch round pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you prepare the filling.

To make the filling:

  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Stir together the blueberries, sugar, cornstarch, ginger, zest, and juice. Set aside.
  3. Place the remaining disc of pie dough on a lightly floured surface. Roll the dough into a circle about 1/8-inch thick. Use a small cookie cutter (or a combination of sizes) to cut out circles of dough.
  4. Pour the blueberry mixture into the chilled pie crust. Scatter the pieces of butter over the top of the filling. Top with the dough circles, arranging to cover most of the top while leaving some uncovered spots for the filling to vent.
  5. Whisk together the egg and water to make an egg wash. Lightly brush the edge of the pie crust and the dough circles with the egg wash. (You won’t use all of the egg wash.) If desired, sprinkle the top of the pie with sanding sugar to give the pie a bit of sparkle.
  6. Place the pie plate on the lined baking sheet to catch any spills. Bake 55 to 60 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool completely before serving.

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This recipe was developed in collaboration with Go Bold with Butter, where I am a paid contributor.

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    One Comment on “Blueberry Ginger Pie”

  1. I love that circle pie crust topping! Definitely more fun than just a plain old double crust. Plus the ginger infusion sounds SO good. Perfect for bringing out that berry juiciness!

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