Blueberry-Ginger Double-Crust PIe

By YogiRenee

The filling will be quite loose when it comes out of the oven, but as long as you let it rest for the full 4 hours it will firm beautifully.

Ingredients

• Pie Crust
• All purpose flour (for surface)
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon finely grated lime zest
• 1 tablespoon finely grated peeled ginger
• Pinch of kosher salt
• 2 pounds fresh blueberries ( about 6 cups)
• 1/4 cup fresh lime juice
• 1 large egg
• 2 tablespoons demerara sugar

Preparation

Step 1

Preheat oven to 350 degrees

Roll out a disk of dough on a lightly floured surface to a 13 inch round. Transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 13 inch round ( about 1/4 " thick). Stack on top of the first round of dough, separating with a sheet of parchment. Chill while you prepare filling.

Combine granulated sugar, cornstarch, lime zest, ginger and salt in a large bowl, rubbing together with your fingertips to release oils in zest and evenly distribute ingredients. Add blueberries and lime juice and toss to coat.

Beat egg with 1 tsp. water in a small bowl just to blend. Using your hands, or wrapping dough dough around a floured rolling pin if you're nervous, carefully transfer 1 round of dough to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Scrape in blueberry filling along with any accumulated juices in bowl. Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.
Working your way around the circumference, press edges of dough together to seal. Crimp with a fork. Trim excess dough with kitchen shears so there is no overhang. Cut several about 3" long slits into top of pie, avoiding edge.Brush dough with remaining egg wash; sprinkle with demerara sugar.
Place pie pan on a foil-lined rimmed baking sheet ( juices may bubble over-this is what the foil is for). Bake until crust is deep golden brown on top and bottom and juices are bubbling, about 1 1/2 hours. Transfer pie to a wire rack and let sit at least 4 hours before slicing.
Do Ahead: Pie can be made 2 days ahead. Cover and chill.