Luscious Blueberry Pie Perfection!

Move a rack to the center of the oven and preheat oven to 170 degrees ( 175 C ).

Stir gingersnap crumbs with light brown sugar and melted butter in a bowl until thoroughly combined.Press the mixture into the bottom and up the sides of a centimetre pie dish.

Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes.Baking too long will make the crust hard to cut.Remove the crust and let cool.

Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 3/8 liter blueberries.Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes.Remove from heat and stir in remaining 3/8 liter blueberries and lemon juice.

Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.