Blueberry Pie with Graham Cracker Crust
“We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbour first made this pie for us several years ago. Our whole family enjoys it.” —R. Ricks, Kalamazoo, Michigan
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Servings | Prep Time |
8servings | 20minutes |
Servings | Prep Time |
8servings | 20minutes |
Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup water
- 4 cups fresh blueberries divided
- 1 graham cracker crust 9 inches
- whipped cream
Portions: servings
Units:
Ingredients
Portions: servings
Units:
|
Instructions
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature.
- Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
Recipe Notes