Luscious Blueberry Pie Perfection!
Ingredients
- 2 cups coarse gingersnap cookie crumbs
- ½ cup light brown sugar
- ½ cup butter, melted
- 2 ½ tablespoons cornstarch
- 2 tablespoons cold water
- 4 cups fresh blueberries, divided
- ½ cup white sugar
- 1 tablespoon fresh lemon juice
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Instructions
- Preheat the oven to to 350 degrees F (175 degrees C) with an oven rack in center position.
- Combine gingersnap crumbs, brown sugar, and butter in a bowl; press into bottom and up the sides of a 9-inch pie plate.
- 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.
- 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.
- Pour blueberry filling into crust; refrigerate until set, at least 1 hour.
Source
Original recipe: View Original