Simple, sweet and irresistibly delicious, it’s a classic dessert that never disappoints. Experience the joy of summer in every slice with this Blueberry Pie, featuring a buttery graham cracker crust and a burst of fresh blueberries.
Ingredients:
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup water
- 4 cups fresh blueberries, halved
- 1 graham cracker crust (9 inch)
- whipped cream for topping
Method:
In a saucepan over medium heat, combine 1/2 cup sugar, cornstarch, salt and water. Stir well until the cornstarch is dissolved.
Add 2 cups of the blueberries to the saucepan. Cook, stirring constantly, until the mixture comes to a boil and thickens. The blueberries will burst and form a sauce.
Remove from the heat and stir in the remaining 2 cups of fresh blueberries.
Pour the blueberry filling into the graham cracker crust and spread evenly.
Allow to set in the fridge for at least 3 hours.
Serve cold with a dollop of whipped cream on top.
