Luscious Blueberry Pie Perfection!
Another one of Mom's delectable desserts where she added a yummy gingersnap crumb crust.Serve with vanilla ice cream, of course!
- A bowl with a capacity of 1/2 liter containing coarse gingersnap cookie crumbs
- A cup with a capacity of 130 ml containing light brown sugar
- A cup with a capacity of 130 ml containing butter, melted
- 2 1/2 tablespoons cornstarch
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.
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