Luscious Blueberry Pie Perfection! |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
1/2 cup light brown sugar |
1/2 cup butter, melted |
2 1/2 tablespoons cornstarch |
2 tablespoons cold water |
1/2 cup white sugar |
4 cups fresh blueberries, divided |
1 tablespoon lemon juice |
Directions:
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. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
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.
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.
5. Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.
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