Blueberry Pie with Graham Cracker Crust

By R. Ricks, tasteofhome.comBy R. Ricks, tasteofhome.com

“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

Blueberry Pie with Graham Cracker Crust recipeTaste of Home
Servings Prep Time
8servings 20minutes
Servings Prep Time
8servings 20minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
Recipe Notes

Editor's Note

Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts

1 piece (calculated without whipped cream): 230 calories, 6g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 46g carbohydrate (35g sugars, 2g fibre), 1g protein.