Blueberry Pie Bars
Samantha Seneviratne
1856 ratings with an average rating of 4 out of 5 stars
1,856
About 1 hour 10 minutes, plus chilling
Gingery Mixed Berry Pie
- Total Time
- 1 hour 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch pie
- ⅔cup/140 grams granulated sugar
- 1teaspoon finely grated lemon zest
- 5tablespoons/40 grams cornstarch
- 2teaspoons very finely grated, peeled fresh ginger
- 1tablespoon candied ginger, finely minced (optional)
- 4cups/592 grams blueberries
- 2cups/288 grams blackberries
- 2cups/246 grams raspberries
- 1tablespoon freshly squeezed lemon juice
- Pinch kosher salt
- 1egg for egg wash
- 2teaspoons turbinado sugar
- ¼teaspoon flaky salt, like Maldon, not table salt
- A double batch of all-butter pie crust, refrigerated
For the Filling
To Finish
For the Crust
Preparation
- Step 1
In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until well combined and fragrant. Stir in the cornstarch, fresh ginger and candied ginger (if using). Add the blueberries, blackberries and raspberries to the bowl. Sprinkle the lemon juice over the top, but don’t stir quite yet. Let sit while you make the dough.
- Step 2
Place one disk of the pie dough on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a 12-inch-wide circle ⅛ to ¼ inch thick. Fit it into a 9-inch pie dish, trim any rough edges, leaving a 1-inch overhang, and set it in the fridge while you roll the other crust and cut the lattice.
- Step 3
Roll the second disk of pie dough into a circle roughly 12 inches wide and ⅛ to ¼ inch thick. Use a pastry wheel or knife to cut the dough into strips about 1½ inches wide.
- Step 4
Gently stir the filling together until well mixed and pour it into the pie dish. Press gently to pack down the berries into the dish.
- Step 5
Weave the dough strips into a lattice. Trim off any excess dough and fold the edges of the bottom crust up and over the lattice strips. Crimp together the edges. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes. While the pie is chilling, heat the oven to 400 degrees and set a rack in the bottom third of the oven.
- Step 6
After the pie has chilled, place it on a baking sheet to catch any drips. Beat the egg, then brush the top of the pie with the egg wash and sprinkle with turbinado sugar and flaky salt.
- Step 7
Bake the pie until it is deep golden brown and the juices are bubbling, 45 to 55 minutes. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Cool before serving.
Private Notes
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Cooking Notes
Kamini
I personally cannot stand the gluey taste and texture that cornstarch creates. So in recipes that call for berries, I generally use frozen berries. I thaw them overnight and drain away all the juice (it's great to drink up, or mixed in with lemonade); there is no need for cornstarch any more. Or if you're using fresh berries, macerate them with some sugar and place over a sieve (mash them a bit to help release the juices) and remove the juice.
Kaylee
Followed the recipe as written. Chose not to use candied ginger, just the fresh stuff it calls for. The pie is fantastic. I was concerned the ginger might be too spicy, but it added just the right amount of warmth to the recipe. The berries are not tart. It's great with vanilla ice cream. Used Melissa Clark's pie crust recipe.
Ann
I always use quick-cooking tapioca rather than tapioca starch, again, 3 TBS for a berry or rhubarb pie. The few times of tried cornstarch or flour I haven't been very happy.
(The candied ginger idea sounds good; a little bit of cloves in a berry pie can be a nice subtle variation as well - thought courtesy of the blueberry pie recipe in an old standby that is excellent for pies - The Spice Cookbook (1964)).
Renee
To avoid the soggy bottom, I used the blind baking instructions for Sam Sifton's Blueberry Pie (Step 3) for a great result! No gluey, pooling mess. Blind-baked at 375. Lattice strips chilled in freezer during blind baking. While cooling, oven went to 400 and lattice strips became pliable at room temp. After filling the pie and forming the lattice top, I just egg washed and sugar sprinkled and popped back in the oven for 55 min. Let cool and enjoy!
Eustacia
I followed the instructions, but ended up with the dreaded "soggy bottom." However, the filing was fantastic! If I decide to try this again, I will do a blind bake of the bottom, then fill & top.
Rolnrn
Sub 3TBS Tapioca starch instead of the corn starch . Otherwise exactly per recipe; just a personal preference.
kari
Instead of a regular crust, I did a ginger snap cookie crust and did a crumble on top. Rave reviews from the recipients!
Susan
Just made this, exactly as written. Turned out beautifully. The ginger is a fun little surprise when eating.
Bougeotte
Apples have enough pectin to thicken berry pies - no cornstarch required. Made a single pie with six cups frozen blackberries and one granny smith plus all the ginger and lemon and 1/2 cup sugar. Baked on the bottom rack about 1:45 until I saw bubbling, let it cool overnight. What a breakfast!
Renee
Followed the recipe. Wonderful taste but ended up with pie soup.
Pepper
This came out a tasteless, soupy mess, and I am not a novice pie baker. Used Melissa Clark's crust and blind baked it it. Used fresh berries. A disappointing waste of time.
Lara
Good pie. I liked the texture, although I used 1/2 less tablespoon of cornstarch to leave it a little runny. Followed the directions (although I only put the pie in the freezer for 5 minutes before baking) and no issues with a soggy bottom. I did use the recipe for crust that was linked by this recipe. My only complaints: Not my favorite pie dough. It would go well with a pot pie. The candied ginger also needs to be chopped really finely or left out, a bit overwhelming to come across it.
P Abrams
Replaced blueberries with peaches and cut sugar to 1/2 cup - absolutely delicious!
jmbbernie
This has become a Thanksgiving favorite since many family members dislike pumpkin pie. I followed the recipe pretty closely (except for the ginger- used cinnamon instead; again taste preference). I thought the cornstarch would be too much but it was fine. I had a lot of blackberries and blueberries. Next time I might cut the cornstarch back by 1/2 tablespoon. Definitely needed the sheet pan since there was a lot of juice bubbling as the pie cooked.
Faith
Alright this is the first time I’ve ever written a comment on a recipe, but I definitely think it’s necessary here. This pie is SO DELISH, but I’ve made it twice with drastically different results. The first time, I followed the recipe to a T and the bottom crust was sog city. The second time, I followed another commenter’s tip to follow Sam Sifton’s NYT recipe for blueberry pie to blind bake the bottom crust first and it turned out exquisite. Also, it baked better in a metal tin. Amazing!
Priscilla Dunn
Wonderful berry pie! Used instant tapioca as noted. Crystalized ginger can be hard to find. For some reason ginger marmalade is much more available and makes an excellent substitute in recipes calling for crystalized. Use same amount of either.
krisu
Cut way back on sugar so my mom could have some. I used 2 cups ripe strawberries in place of the blackberries, and they added some sweetness. Macerated them first for an hour with 2 Tbsp sugar and drained off the liquid to keep filling from getting watery. (I also brushed the bottom crust with whisked egg white before adding the filling -- no soggy crust.) Only used ¼ cup sugar on the berries and 2 tsp on top. Delicious berry flavor, not too tart. Those who wanted more sweetness added ice cream
mina
Question: before baking, can the pie be frozen over night?
Karen
Made basically as is for Christmas and it was great. Added a bit more sugar because the berries were not that sweet. It’s a keeper!
Stephanie
Subbed two cups of strawberry quarters for two cups of the blueberries. Otherwise cooked as directed, including the candied ginger. One of the best pies I’ve made. Definitely a keeper!
kaiya
The berries I used weren’t top notch and it wasn’t as good as it could’ve been. Ginger clumped.
Beth
I've only made a couple of pies before now (the "Perfect Peach Pie" recipe on this website), so I am definitely not an expert. I followed the recipe exactly and my family loves it. Okay -- maybe I added a little more ginger (because I love it), but the pie was delicious. Thank you!
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