Luscious Blueberry Pie Perfection!
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
59
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Light Brown Sugar1 cup
Butter (melted)2.5 tbsps
Cornstarch2 tbsps
Water (cold)1 cup
White Sugar4 cups
Blueberry (fresh, divided)1 tbsp
Lemon JuiceDirections:
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
3
Press the mixture into the bottom and up the sides of a 9-inch pie dish
4
Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes
5
Baking too long will make the crust hard to cut
6
Remove the crust and let cool
7
Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 1 1/2 cups blueberries
8
Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes
9
Remove from heat and stir in remaining 2 1/2 cups blueberries and lemon juice
10
Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour