▶︎ Summary
Summary
| Yield | |
|---|---|
| Source | Taste of Home |
| Prep time | 30 minutes |
| Cooking time | 1 hour, 8 minutes |
| Total time | 1 hour, 38 minutes |
▶︎ Description
▶︎ Ingredients
Ingredients
1 1⁄4 cup
finely crushed graham cracker crumbs 1⁄4 cup
sugar 1⁄2 teaspoon
cinnamon (optional; for enhanced flavor) 5 tablespoons
unsalted butter (melted) 3⁄4 cups
sugar 3 tablespoons
cornstarch 1 pinch
salt 1⁄4 cup
water 4 cups
fresh blueberries (divided)▶︎ Instructions
Instructions
- Preheat oven to 375°F. Lightly grease a 9” pie pan.
- To make the crust: Combine the ingredients, and press the mixture into the bottom and up the side of the pan. Freeze the crust for 15 minutes (this will prevent over-browning), then bake for 8 to 10 minutes, until it’s lightly browned around the edges. Remove from the oven and cool completely.
- To make the filling: 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.
▶︎ Notes
Notes
Cooking time includes chilling and baking times.
Changing the recipe size does not change the instructions. Specific ingredient amounts in the instructions will need to be adjusted accordingly.
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