An Adapted Martha Stewart Recipe:
- 5 cups blueberries
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons grated peeled fresh ginger
Directions
- Preheat oven to 450 degrees, with rack in lowest position.
- Line a 9-inch pie plate with dough (do not stretch). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate bottom crust.
- In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, and ginger; pour filling into bottom crust. Place top crust over filling. Trim top crust to match bottom crust. Press edges of both crusts together, and fold overhang under itself; press to seal. Using thumb and forefinger, crimp edges. Cut a few slits in top of pie to let steam escape.
- Place pie on a rimmed baking sheet. Bake 30 minutes; reduce heat to 375 degrees, and bake until crust is golden and juices are bubbling rapidly all over, 70 to 80 minutes more (if edges are browning too quickly, tent with aluminum foil).
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