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.
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.
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.