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Luscious Blueberry Pie Perfection!
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
80 minutes
Blueberry gingersnap refrigerator pie highlights fresh blueberries with a zesty crumb crust.
Ingredients:
  • 2 cups coarse gingersnap cookie crumbs
  • 0.5 cup light brown sugar
  • 0.5 cup butter, melted
  • 2.5 tablespoons cornstarch
  • 2 tablespoons cold water
  • 0.5 cup white sugar
  • 4 cups fresh blueberries, divided
Instructions:
  • Position the oven rack in the center and preheat the oven to 350 degrees F (175 degrees C).
  • Combine gingersnap crumbs, light brown sugar, and melted butter in a bowl, mixing until fully blended. Press the mixture firmly into a 9-inch pie dish to form the crust.
  • Place the crust on the center rack of the preheated oven and bake until just set, about 3 to 4 minutes, making sure not to overbake to keep it easy to cut. Allow the crust to cool before using.
  • In a saucepan, whisk together cornstarch and water until well combined. Mix in sugar and 1 1/2 cups of blueberries. Cook over medium heat until the sauce thickens, about 1 to 2 minutes. Take the saucepan off the heat and gently stir in the remaining 2 1/2 cups of blueberries and lemon juice.
  • Pour the luscious filling into the irresistible gingersnap crust and let it chill in the refrigerator until perfectly set, for at least 1 hour.

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