Blueberry Pie

Ginger ‘n’ Spice Bubbling Blueberry Pie

Let’s be honest: the best conversation happens around a pie. Especially a blueberry pie! Head over to our website to find the perfect pie for your feast (and many other sweet and savoury ways to add a boost of blue to your holiday plans)!   

Servings: 8 Prep

Time: 1 hr 15

Cook Time: 1 hr 8



  • 2 1⁄2 cups all-purpose flour
  • 1⁄2 teaspoon salt
  • 10 tablespoons cold unsalted butter, cubed (1⁄4 inch thick cubes)
  • 1⁄2 cup chilled all-vegetable shortening Filling
  • 4 1⁄2 cups fresh blueberries (room temperature)
  • 1 tablespoon fresh lemon juice
  • 3⁄4 cup granulated sugar
  • 1⁄4 cup instant or quick-cooking tapioca-ground *
  • 2 tablespoons finely minced crystallized ginger
  • 3 1⁄2 tablespoons ice water
  • 1⁄2 tablespoon fresh lemon juice
  • 1 egg white, whisked to foamy (divided use)
  • 3⁄4 teaspoon ground cinnamon
  • 1⁄8 scant teaspoon ground allspice
  • 2 tablespoons melted butter
  • 3 tablespoons orange marmalade
  • 1⁄2 tablespoon raw turbinado cane sugar


  1. Crust
    • Combine lemon juice and ice water and set it aside.
    • In a medium bowl, whisk flour and salt.
    • Cut in butter and shortening with a pastry blender until a coarse meal forms.
    • Sprinkle half the water/ lemon mix over the flour mixture; toss with a fork.
    • Add the remaining half and knead it until the dough begins to form.
    • Divide the dough in half and flatten it into 1/2-inch-thick discs.
    • Wrap each disc in plastic wrap. Chill for 30 minutes.
  2. Filling

    In a large bowl, toss blueberries with lemon juice. In a separate medium-sized bowl, stir sugar, tapioca, ginger, cinnamon and all spices together until combined. Gently fold in blueberries until well-coated. Melt butter, stir in marmalade and fold it into the blueberry mixture. Let set.

  3. Pie Assembly
    • Heat the oven to 425°F. Line a baking sheet with parchment paper.
    • On a lightly floured surface, roll one chilled dough disc into a 13-inch circle.
    • Fit dough on a 9-inch pie plate. Trim overhang to 3/4-inch of edge.
    • Brush egg white on the bottom and sides of the dough. Reserve the remaining egg white.
    • Set the lined plate in the freezer.
    • Roll the second chilled disc on a lightly floured surface into a 13-inch circle, then cut into 1-inch-wide strips with a pastry wheel.
    • Retrieve the pie plate and pour in the filling, mounding slightly toward the centre.
    • Weave strips of dough over the filling to form a lattice top. Seal, trim and crimp the edges.
    • Brush reserved egg white over the dough. Sprinkle evenly with sugar.
    • Set the pie on a lined sheet and bake for 18 minutes at 425°F.
    • Reduce heat to 375°F. Bake for 50 minutes or until the pie is bubbling.
    • Cool on a wire rack. Top with vanilla ice cream.

Note: You can fine grind the tapioca in a coffee grinder.

Read more