Blueberry Pie with Graham Cracker Crust Recipe
- 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
- 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. Yield: 8 servings.
1 piece (calculated without whipped cream): 230 calories, 6g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 46g carbohydrate (35g sugars, 2g fiber), 1g protein.
Reviews for Blueberry Pie with Graham Cracker Crust
"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."
"I love simplicity, so this works great for me. It's fresh and not too sweet. It was gone in no time. Will make it again today just thinking about it."
"Wow! What an easy pie to make and the taste was perfect. Not too sweet, but delicious! Freezing blueberries so we can make it all winter long!!!"
"My husband - who by no means has a sweet tooth - Absolutely loved this! He ate most of it, I'm sure to make it again"
"This MUST have been good because when I left it on the counter to cool, the family managed to eat all f it before I came home with the ice cream ! YES"
"This turned out just delicious! My husband said it was the best blueberry pie he's ever had! Will make it again soon!"
"very easy to make. tasty!"
"I have made this pie for over 40 yrs here in Ontario, Canada. Our family all love it. We live in blueberry country too."
"I changed the sugar to splenda and the pie is still ever bit good. But it is sugar free."
"I made this recipe, but slightly differentand YES! It is prize winning,,,second place at our local fair!You can substitute a baked pastry crust for the graham cracker.Also, frozen berries of any description work well, as they defrost after you pour the sugar mixture over the top.Since you don't thaw the berries first and don't cook them, they hold their shape very nicely.My original recipe used fresh sliced peaches topped with blackberries,and used 1 cup of the blackberries to make the sugar/cornstarch filling.In the winter, I used canned peaches and used the syrup with less or no sugar to make the filling.This is a great way to use those frozen summer berries!"
"Easy and everyone loves it!"
"I made this with a Nilla wafer crust, and it was a-ma-zing."
"THIS is the very best blueberry pie! And so easy! My whole family loved it."
"Delicious PLUS easy!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.