luscious blueberry pie perfection!

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins


• move a rack to the center of the oven and preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• 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.
• pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.