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. 1 Preheat the oven to to 350 degrees F (175 degrees C) with an oven rack in center position.
2. 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. 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. 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.
5. 5 Pour blueberry filling into crust; refrigerate until set, at least 1 hour.

Nutrition per serving