Blueberry Pie with Graham Cracker Crust
Ingredients
3/4 cup sugar
3 tablespoons corn starch
1/8 teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
1 – 9 inch graham cracker crust
Whipped cream
Directions
~In a large saucepan, combine the sugar, corn starch, 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.
~Makes eight servings.