Blueberries contain more antioxidants than almost any other food. These little powerhouses are loaded with fiber and vitamin C. This incredible pie is easy and loaded with fresh blueberries. It is by far my family’s favorite summer dessert. Watch out, it disappears fast!
GRAHAM CRACKER CRUST
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter, and cinnamon with a fork until well blended . Press mixture into a greased 8 or 9 inch pie plate.
Bake at 375° for 10 minutes or until golden brown. Cool before filling.
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
Graham cracker crust (above)
In a large saucepan, combine the sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool to room temperature.
Spoon remaining blueberries into the crust; top with cooled blueberry mixture. Cover and refrigerate for 1-2 hours or until chilled. Serve with whipped cream.