Another one of Mom's delectable desserts where she added a yummy gingersnap crumb crust. Serve with vanilla ice cream, of course!
Ingredients
- coarse gingersnap cookie crumbs: 2 cups
- light brown sugar: 0.5 cup
- butter: 0.5 cup (melted)
- ½ tablespoons cornstarch: 2 piece
- water: 2 Tbsp (cold)
- white sugar: 0.5 cup
- blueberries: 4 cups (divided, fresh)
- lemon juice: 1 Tbsp
Metric Conversion
Stages of cooking
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Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.
