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
- 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
- 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.
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.
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.