Luscious Blueberry Pie Perfection!

The flavor of fresh blueberries shines out when paired with a gingersnap crumb crust in a refrigerator pie.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 390 Calories

Ingredients

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

Recipe Instructions

Step 1

Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.