Ingredients
all purpose flour
*All-Butter Pie Dough,(see Recipe Notes for recipe)
8cupsblueberries
1cupsugar
¼cupcornstarch
1tbspfresh lemon juice
1tbspfresh ginger,grated and peeled
Preparation
Preheat oven to 450 degrees F, with rack in lowest position. On a lightly floured piece of parchment paper, roll each disk of dough to a 14-inch round. Transfer 1 round, still on paper, to a baking sheet for top crust; refrigerate.
Line a 9-inch pie plate with remaining round of dough. 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 chilled 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 F, and bake for 60 to 70 minutes more until crust is golden and juices are bubbling rapidly all over.
Transfer pie to a wire rack, and let cool to room temperature for at least 6 hours.
Serve and enjoy.
