For a richer flavor, use European-style butter in the crust. If fresh blueberries are not available, frozen blueberries can be used. Do not thaw before using; add directly to the saucepan. A sprinkle of coarse sugar on top of the filling before chilling adds a lovely sparkle and texture. Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for the ultimate indulgence.
Luscious Blueberry Pie Perfection!
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PREP TIME15 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS12
Experience a burst of summer with this delightful blueberry pie, featuring a unique and flavorful gingersnap crumb crust. The perfect balance of sweet and tart, it's a guaranteed crowd-pleaser, especially when served with a scoop of creamy vanilla ice cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol31 mg
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Fiber2 g
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Protein2 g
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Saturated Fat9 g
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Sodium197 mg
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Sugar44 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPosition a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). (Prep time: 5 minutes)
02
StepIn a medium bowl, thoroughly combine gingersnap crumbs, light brown sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to create a uniform crust. (Prep time: 10 minutes)
03
StepBake the crust on the center rack of the preheated oven until just set, approximately 3 to 4 minutes. Be careful not to overbake, as this can make the crust difficult to cut. Remove from oven and let cool completely. (Bake time: 3-4 minutes; Cool time: 20 minutes)
04
StepIn a medium saucepan, whisk together cornstarch and cold water until smooth. Add granulated sugar and 1 1/2 cups of the fresh blueberries. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens into a glossy sauce, about 1 to 2 minutes. (Cook time: 5 minutes)
05
StepRemove the saucepan from the heat and gently stir in the remaining 2 1/2 cups of fresh blueberries and lemon juice. Be careful not to crush the berries. (Prep time: 3 minutes)
06
StepPour the blueberry filling into the cooled gingersnap crust, spreading evenly. Refrigerate the pie until completely chilled and set, at least 1 hour, or preferably longer for optimal flavor and texture. (Chill time: 1+ hours)
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Arely Olson
Jun 18, 2025This is now my go-to blueberry pie recipe. The crust is so easy to make, and the filling is just the right sweetness.
Scot Becker
Jun 12, 2025The gingersnap crust is genius! It adds such a warm, spicy note that complements the blueberries perfectly.
Delores Jakubowski
Jun 2, 2025I used frozen blueberries and it still tasted great!
Kayley Cormier
Jun 1, 2025I followed the recipe exactly, and it turned out amazing. My family devoured it!