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Blueberry Pie with Graham Cracker Crust

 Blueberry Pie with Graham Cracker Crust
We live in blueberry country, and this pie is a perfect way to showcase the luscious berries. A neighbor made this pie for us when we had a death in the family several years ago, and she shared the recipe, too. Our whole family enjoys it.
8 ServingsPrep: 20 min. + chilling


  • 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.
Nutritional Facts: 1 piece (calculated without whipped cream) equals 230 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 159 mg sodium, 46 g carbohydrate, 2 g fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Blueberry Pie with Graham Cracker Crust (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.