Delicious Blueberry Pie with Gingersnap Crust

Follow our step-by-step guide on how to make Delicious Blueberry Pie with Gingersnap Crust.

1. Step 1

   Start by preheating your oven to 350°F (175°C) and move a rack to the center. This will ensure even baking for your pie crust.

2. Step 2

   In a mixing bowl, combine the coarse gingersnap cookie crumbs with the light brown sugar and melted butter. Stir until everything is well mixed and resembles wet sand. Now, press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating a sturdy crust.

3. Step 3

   Bake the crust in the preheated oven for about 3 to 4 minutes, just until it sets. Be careful not to overbake, as you want it to remain soft enough to cut easily later. Once done, remove it from the oven and let it cool completely.

4. Step 4

   While the crust cools, prepare the blueberry filling. In a saucepan, mix the cornstarch with cold water until smooth. Then, add the white sugar and 1 1/2 cups of the fresh blueberries. Heat this mixture over medium heat, stirring constantly until it comes to a boil and thickens, which should take about 1 to 2 minutes. Once thickened, remove it from the heat and gently fold in the remaining 2 1/2 cups of blueberries along with the lemon juice for a zesty kick.

5. Step 5

   Pour the luscious blueberry filling into your cooled gingersnap crust, spreading it evenly. Now, it's time to chill! Place the pie in the refrigerator for at least 1 hour, allowing it to set and the flavors to meld together beautifully.