Luscious Blueberry Pie Perfection!
Share recipe
Description
Another one of Mom's delectable desserts where she added a yummy gingersnap crumb crust. Serve with vanilla ice cream, of course!
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
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.
Nutrition Facts
serving: 1 9-inch pie
calories: 389.7 kcal
carbohydrates: 60.5 g
protein: 1.9 g
saturated fat: 8.6 g
cholesterol: 30.5 mg
sodium: 197.4 mg
fiber: 2.1 g
sugar: 43.8 g