Luscious Blueberry Pie Perfection! recipe

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Ingredients

2 cups coarse gingersnap cookie crumbs
½ cup light brown sugar
½ cup butter, melted
2 ½ tablespoons cornstarch
2 tablespoons cold water
½ cup white sugar
4 cups fresh blueberries, divided
1 tablespoon lemon juice

Nutrition Info

389.7 calories
carbohydrate: 60.5 g
cholesterol: 30.5 mg
fat: 16.8 g
fiber: 2.1 g
protein: 1.9 g
saturatedFat: 8.6 g
servingSize: -
sodium: 197.4 mg
sugar: 43.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9-inch pie

Recipe Note

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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