This Wild Blueberry Ginger-Snap Pie is delicious and a nice change for the holidays with the Ginger-Snap crust. Ginger & Blueberries are so good together!
What You’ll Need:
“Pastry”
1 cup ginger cookie crumbs
1 cup shortbread cookie crumbs
1⁄2 cup butter, cut into cubes
2 oz chopped white chocolate, melted
Filling
5 cups wild blueberries (fresh is best but can use wild frozen)
1⁄2 cup granulated sugar
1⁄2 cup water (omit if you’re using frozen berries)
1 1⁄2 tsp grated lemon rind
1⁄4 cup lemon juice
2 tbsp cornstarch
2 tbsp water (omit if you’re using frozen berries)
1 tbsp butter
Garnish 1 cup shaved white chocolate, use a cheese shaver
1. Oven to 350°F
2. Place cookie crumbs and butter in a food processor and pulse until well combined. Press crumbs into a 9-inch pie dish. Freeze 15 minutes or until firm. Bake for 10 to 12 minutes or until sides are lightly browned. It sets as it cools. Brush melted white chocolate over cooled crumbs.
3. Combine 2 cups blueberries, sugar, water, lemon rind and juice in a pot over medium heat and bring to boil. Reduce heat and simmer for 10 minutes or until blueberries are cooked and liquidy.
4. Combine cornstarch and water. Add cornstarch mixture and butter to pot and bring to boil, stirring. Remove from heat.
5. Fold in remaining blueberries and pour into pie shell. Refrigerate until serving. Garnish tart with white chocolate shavings before serving.
