- 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. 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
"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."
"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"