Luscious Blueberry Pie Perfection!

Luscious Blueberry Pie Perfection!

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GirlNextDoor 1

"Another one of Mom's delectable desserts where she added a yummy gingersnap crumb crust. Serve with vanilla ice cream, of course!"
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1 h 20 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).
  2. Stir gingersnap crumbs with light brown sugar and melted butter in a bowl until thoroughly combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
  3. Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes. Baking too long will make the crust hard to cut. Remove the crust and let cool.
  4. Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 1 1/2 cups blueberries. Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes. Remove from heat and stir in remaining 2 1/2 cups blueberries and lemon juice.
  5. Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.


  • Cook's Note:
  • For 6 cups of blueberries, double the cornstarch, liquid and sugar. If using frozen blueberries, drain the juice and use in place of water.


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This recipe is great!! I am rating it with 4 stars, since I didn't follow the recipe exactly. I used graham crackers for the crust, and substituted 1 cup of raspberries for 1 of the cups of blue...

SCRUMPTIOUS, of course - it's my Mom's recipe!

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