Fried Ginger-Blueberry Pie with Lemon Cream

  • Total: 48 min
  • Prep: 20 min
  • Cook: 28 min
  • Yield: 4 servings
Save Recipe


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


Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.

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.

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.

Blueberry Pie

Blueberry Pie Bars

Fresh Blueberry Pie

Cherry Pie

👩‍🍳 What's Cooking