5 cups fresh or frozen blueberries
10 tablespoons organic whole cane sugar of choice*
¼ + 1/8 teaspoon ginger powder or 1 ½ teaspoon fresh grated ginger
2 tablespoons cornstarch
1 teaspoon lemon peel, grated
1 tablespoon fresh lemon juice
1 teaspoon organic non-dairy milk
Have ready 2 rolled out pie crusts for top and bottom of pie pan.
Preheat oven to 350 degrees.
Combine the filling ingredients in a large bowl and mix well.
Put the bottom crust in pie pan and spoon filling on top.
Put second crust on top of filling. Seal edges by pinching together.
Cut slits on top. Brush top with non-dairy milk and a light sprinkling of sugar.
Place foil or cookie sheet on the oven rack below the pie to catch spills. Bake at 350 degrees for 35 to 40 minutes or until crust is golden brown and filling is bubbly.
If necessary, cover edge of pie crust with strips of foil to prevent over-browning.
Cool at least 2 hours before serving. Serve warm or cool.
*This averages out to less than 4 teaspoons of sugar per a slice if one cuts the pie into 8 pieces.