Fried Ginger-Blueberry Pie with Lemon Cream

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  • Total: 48 min
  • Prep: 20 min
  • Cook: 28 min
  • Yield: 4 servings
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Grapeseed oil, for frying

1 tablespoon butter

1 tablespoon minced ginger

2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating

1/2 cup sugar

2 lemons, zested and juiced

1 tablespoon cornstarch mixed with 1 teaspoon water

4 large egg roll skins

1 cup whipped cream, slightly sweetened

Maple syrup, for plating

Powdered sugar, for plating


  1. Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.
  2. In a saucepan, melt the butter and saute the ginger until soft. Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft. Whisk in the cornstarch, stir 3 minutes, and let cool.
  3. Place small mound of filling on in the center of the egg roll skin and slightly wet edges. Fold over for a very tight seal. Shallow fry both sides until brown, about 2 minutes a side. Meanwhile, mix the zest with the whipped cream. Plating: Place small mound of leftover filling on a small plate. Place the pie on top. Drizzle with Maple syrup. Top with cream and powdered sugar. Garnish with remaining berries.