Luscious Blueberry Pie Perfection!

2 Reviews

Prep: 15 min
Cook: 5 min
Ready In: 1 hr 20 min

“Another one of Mom's delectable desserts where she added a yummy gingersnap crumb crust. Serve with vanilla ice cream, of course!” - by GirlNextDoor

Ingredients

2 cups coarse gingersnap cookie crumbs
1/2 cup light brown sugar
1/2 cup butter, melted
2 1/2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup white sugar
4 cups fresh blueberries, divided
1 tablespoon lemon juice

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 9-inch pie

Directions

Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).
Stir gingersnap crumbs with light brown sugar and melted butter in a bowl until thoroughly combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes. Baking too long will make the crust hard to cut. Remove the crust and let cool.
Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 1 1/2 cups blueberries. Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes. Remove from heat and stir in remaining 2 1/2 cups blueberries and lemon juice.
Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.

Nutrition

Amount Per Serving (8 total)

Calories
390 cal
19%

Fat
16.8 g
26%

Carbs
60.5 g
20%

Based on a 2,000 calorie diet

Share It

Reviews (2)

Rate This Recipe

KC

Mar. 30, 2013

"This recipe is great!! I am rating it with 4 stars, since I didn't follow the recipe exactly. I used graham crackers for the crust, and substituted 1 cup of raspberries for 1 of the cups of blueberrie..." See mores...Looks and tastes wonderful!"