Luscious Blueberry Pie Perfection!

Luscious Blueberry Pie Perfection!

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    1 h 20 m
GirlNextDoor
Recipe by  GirlNextDoor

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

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.

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Reviews (2)

Rate This Recipe
KC
0

KC

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 blueberries...Looks and tastes wonderful!

GirlNextDoor
0

GirlNextDoor

SCRUMPTIOUS, of course - it's my Mom's recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 390 cal
  • 19%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 60.5 g
  • 20%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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