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Fruit: Open Faced Blueberry Pie




Source of Recipe


clabbergirl.com


List of Ingredients




Pie Crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

Filling:
4 1/2 cups blueberries, divided
1/2 cup water
2 1/4 Tablespoons Clabber Girl Cornstarch
2 Tablespoons water
3/4 cup granulated sugar
1 Tablespoon lemon juice



Recipe



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 cornstarch 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 cornstarch 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.