Don’t cover this pie with a second crust! By leaving the blueberries exposed, you make a gorgous looking pie that your guests will want to carve right into!
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Don’t cover this pie with a second crust! By leaving the blueberries exposed, you make a gorgous looking pie that your guests will want to carve right into!
2 1/4 tbsp Clabber Girl Corn Starch
2 tbsp water
1 1/2 cups finely ground graham cracker crumbs
3/4 cup granulated sugar
1/3 cup white sugar
1 tbsp lemon juice
6 tbsp butter, melted
4 1/2 cups blueberries, divided
1/2 cup water
Pie Crust:In a large bowl combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9 inch pie plate. Chill for about 2 hours. Filling: In a small cup or bowl mix the Clabber Girl Corn Starch and 2 tablespoons of water; set aside. Place 2 cups of the blueberries and the water in a medium saucepan over medium heat. Stir occasionally, bringing to a boil. Lower the heat to a simmer, stirring constantly for 3 minutes. Add the corn starch mixture, the sugar, lemon juice, and salt. Simmer for about 3 more minutes or until the mixture becomes translucent. Immediately remove from heat and fold in the remaining blueberries. Cool the mixture for 15 minutes; spread the blueberry mixture in the pie shell and cover loosely with plastic wrap. Let sit at room temperature for 1/2 hour then refrigerate for at least 2 hours before serving.
2 1/4 tbsp Clabber Girl Corn Starch
2 tbsp water
1 1/2 cups finely ground graham cracker crumbs
3/4 cup granulated sugar
1/3 cup white sugar
1 tbsp lemon juice
6 tbsp butter, melted
4 1/2 cups blueberries, divided
1/2 cup water
Pie Crust:In a large bowl combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9 inch pie plate. Chill for about 2 hours. Filling: In a small cup or bowl mix the Clabber Girl Corn Starch and 2 tablespoons of water; set aside. Place 2 cups of the blueberries and the water in a medium saucepan over medium heat. Stir occasionally, bringing to a boil. Lower the heat to a simmer, stirring constantly for 3 minutes. Add the corn starch mixture, the sugar, lemon juice, and salt. Simmer for about 3 more minutes or until the mixture becomes translucent. Immediately remove from heat and fold in the remaining blueberries. Cool the mixture for 15 minutes; spread the blueberry mixture in the pie shell and cover loosely with plastic wrap. Let sit at room temperature for 1/2 hour then refrigerate for at least 2 hours before serving.