This lucious blueberry pie perfection recipe is 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
- 0.5 cups light brown sugar
- 0.5 cups butter , melted
- 2.5 tablespoons cornstarch
- 2 tablespoons cold water
- 4 cups fresh blueberries , divided
- 0.5 cups white sugar
- 1 tablespoon fresh lemon juice
Instructions
-
1
Preheat the oven to to 350 degrees F (175 degrees C) with an oven rack in center position.
-
2
Combine gingersnap crumbs, brown sugar, and butter in a bowl; press into bottom and up the sides of a 9-inch pie plate.
-
3
Bake in the preheated oven on the center rack until just set, 3 to 4 minutes (do not overbake or crust will be too hard to cut). Cool.
-
4
Stir cornstarch and water together in a saucepan until smooth; add 1 ½ cups blueberries and white sugar. Bring to a boil over medium heat, stirring until thickens, 1 to 2 minutes. Off heat, stir in remaining 2 ½ cups blueberries and lemon juice.
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5
Pour blueberry filling into crust; refrigerate until set, at least 1 hour.
Nutrition Facts
Per serving
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