Ingredients
Crust
- 1 ½ cups (10-12 sheets) honey graham crackers, finely crushed
- 6 tablespoons (85 g) unsalted butter, melted
Filling
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- ¼ cup water
- 4 cups fresh blueberries, divided
- whipped cream, for topping
Instructions
Crust
- In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
- Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.
Filling
- In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
- Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.
- Once cooled, fold in remaining blueberries and pour the mixture into the crust.
- Place pie in the refrigerator to chill for 2 hours, or until set.
- Serve topped with whipped cream.
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