• 10servings
  • 310minutes
  • 242calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 30 gingersnaps

  2. 2 tablespoon(s) (plus1/2 cup) sugar

  3. 5 tablespoon(s) (unsalted) butter , melted 2 tablespoon(s) cornstarch

  4. 2 tablespoon(s) cold water

  5. 3 pint(s) blueberries

  6. whipped cream , for garnish, optional

Instructions Jump to Ingredients ↑

  1. In a blender at high speed, grind up gingersnaps with 2 Tbsp. sugar until fine crumbs form.

  2. Preheat oven to 375-degrees F. In a 9-inch pie plate, stir crumbs and melted butter together with a fork until moistened. Press mixture with your hand onto the bottom and up the sides of pie plate, making a small rim. Bake crust 8 minutes; cool on a wire rack.

  3. Meanwhile, in a 2-quart saucepan, mix cornstarch with water until blended. Add half the blueberries and 1/2 cup sugar, and bring to a boil over medium-high heat, pressing blueberries against the side of the saucepan with the back of a spoon. Boil 1 minute, stirring constantly. Remove saucepan from heat; stir in remaining blueberries.

  4. Pour blueberry mixture into crust. Cover with plastic wrap and refrigerate until well chilled, about 5 hours. Serve with whipped cream, if you like.


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