Ingredients:
5 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
1/4 cup water
1 tablespoon butter
1 inch knob fresh ginger, grated
juice of 1/2 lemon
zest of 1/2 lemon
1 10 inch graham cracker crust*
*You can make your own graham cracker crust or you can cheat and use a prepared crust like I did- it was on sale for only $1. Frankly, I find that when it comes to a plain graham cracker crust it is a rare occurrence for someone to be able tell the difference between a homemade and store bought anyway, so when they are on sale, I stock up. Prepared crusts are great for when you (like I am today) are taking pies to parties-you don’t have to worry about getting your pie plate back.
Directions:
In a medium saucepan, bring 3 cups of the blueberries, the ginger, lemon juice and zest and the sugar to a boil. Meanwhile, whisk together the cornstarch and water, set aside. After the blueberries come to a boil, stir in the cornstarch mixture and cook 2 additional minutes. Remove from heat and stir in the remaining 2 cups of blueberries and the butter. Pour into the prepared pie shell. Refrigerate for at least 6-8 hours or up to one day before serving.
My thoughts:
How much do I love ice box pies? So named because they require no baking and set up in the refrigerator (the ice box), they are perfect for summer. This blueberry pie shows off the flavor of the blueberries with a minimum of fuss-there isn’t even a top crust to compete with the fruit. I actually like this version of blueberry pie more than the traditional lattice crust way for just that reason-more blueberry flavor. The ginger adds just a tiny bit of spice- a sort of refreshing side note to the blueberries’ sweetness.
Yum, this sounds great…definitely going on my to-make list.
totally. could not. agree. more.
When I was a little girl, my mom used to make strawberry icebox pies with the wild strawberries that grew in the backyard of our cottage up north. So this takes me waaay back.
Oh gosh, what a lovely coincidence; I just baked a blueberry tart today! Yours looks stunning. 🙂 I love the touch of ginger in this, and the fact that it’s refrigerated (I’ve never tried ice-box pies before!)
I am so jealous that you’ve got blueberries because here in Australia, it’s winter and blueberries are 11 bucks a punnet. Guess I’ll be saving this recipe for summer! =)
just a note . . . i’m making your pulled pork sandwiches to celebrate the 4th of july this week!
AWESOME recipes! I discovered you while looking for some sort of bread to use up some rhubarb–and rhubarb oatmeal it was. I also whipped up some of your rhurbarb simple syrup for a soda or a rhubarb-tini! Thanks!jgozr
i wish i could just reach out and grab this slice! sounds perfect!
Oh I need this pie now. Wow. I have never heard the term ice box pie before.
That looks delicious.
That pie looks amazingly yummy!
this sounds like pure genius, I´ve never heard of anything like this, must try.
that sounds oh so good! i don’t think i’ve ever had ginger in blueberry pie. that’s an idea! cheers. 🙂
This pie received so many compliments! It was delicious and very easy to make. Thank you for a great recipe! I think a little homemade whipped cream on top would be good, too. (I only had 4 cups of blueberries, but the pie crust was still plenty full.)
I have made this pie twice this summer, and it is a big hit. Don’t fool yourself in that this is a low-cal treat (it’s over 200 calories per slice, at 10 slices per pie), but it’s worth it. Awesome job.
I only have a 9 inch plate, how much should I scale down? I was thinking of going down to 3.5 or 4 cup of blueberries since even with a 10 inch, 5 cups sounds like too much filling to me.
Anon-
I wouldn't go any less than 4 cups. The berries cook down a lot.