Blueberry Pie with Graham Cracker Crust
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan
Ingredients
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3/4 cup sugar
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3 tablespoons cornstarch
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1/8 teaspoon salt
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1/4 cup water
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4 cups fresh blueberries, divided
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1 graham cracker crust (9 inches)
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Whipped cream
Directions
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1.
In a large saucepan, combine sugar, cornstarch and salt. Gradually add the 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.
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2.
Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
Nutrition Facts
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.
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