- 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 the sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool to room temperature.
- Spoon remaining blueberries into the crust; top with cooled blueberry mixture. Cover and refrigerate for 1-2 hours or until chilled. Serve with whipped cream. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Blueberry Pie with Graham Cracker Crust
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"aivan ihanaa.tuoreet marjat pääsevät oikeuksiinsa. greetings from Finland"
"Very easy to put together. It reminded me of making jam. My son loves blueberries so I look for good and delicious recipes!"
"I've made this recipe for many years and it is wonderful!! I use a regular pastry pie crust and there is enough "glaze" that I can add 4 cups of our locally picked/frozen blueberries to fit into my largest pie plate. I made this pie using fresh peaches just last week and it was absolutely delicious."
"We really liked this recipe, Next time, I would let the heated mixture cool more before putting in the graham cracker crust. It made the top of the crust get a little moist."