Blueberry Pie with Graham Cracker Crust Recipe photo by Taste of Home
We live in blueberry country, and this pie is a perfect way to showcase the luscious berries. A neighbor first made this for us several years ago. It’s become our iconic summer treat.
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup water
- 4 cups fresh blueberries, divided
- 1 graham cracker crust (9 inches)
- Whipped cream
- 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. Yield: 8 servings.
Source : tasteofhome