Easy Fresh Blueberry Pie With Cookie Crumb Crust

Name: Easy Blueberry Pie With Cookie Crumb Crust
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Yield: 8
Ingredients: 1 1/2 cups vanilla wafer crumbs; 6 tablespoons butter (melted); 3 tablespoons sugar; 6 cups blueberries (fresh; divided); 1/4 cup sugar; 2 tablespoons water; 2 tablespoons cornstarch; 1/4 cup water (cold); 1 tablespoon butter; 1 tablespoon lemon juice; Garnish: whipped cream or purchased whipped topping

Prep: 20 mins

Cook: 15 mins

Rest: 2 hrs

Total: 2 hrs 35 mins

Servings: 8 servings

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Nutrition Facts (per serving)
564	Calories
51g	Fat
29g	Carbs
1g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	564
% Daily Value*
Total Fat 51g	66%
Saturated Fat 12g	61%
Cholesterol 27mg	9%
Sodium 3mg	0%
Total Carbohydrate 29g	11%
Dietary Fiber 3g	10%
Protein 1g
Calcium 11mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy pie is made with fresh blueberries and a homemade or purchased crumb pie shell. The only baking required is 5 minutes for the crust, and you can avoid that if you use a purchased crumb crust.

Use the included vanilla wafer crust for the pie or use a shortbread cookie crumb crust or graham cracker crust.

1 1/2 cups vanilla wafer crumbs
6 tablespoons butter (melted)
3 tablespoons sugar
6 cups blueberries (fresh; divided)
1/4 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1/4 cup water (cold)
1 tablespoon butter
1 tablespoon lemon juice
Garnish: whipped cream or purchased whipped topping

Preheat the oven to 350 F (180 C/Gas 4).
In a bowl combine the vanilla wafer crumbs, melted butter, and 3 tablespoons of sugar; mix until all of the crumbs are well moistened.
Pat the crumbs over the bottom and sides of a 9-inch pie plate. Bake until the crust is firm, about 8 minutes. Remove to a rack to cool completely.
In a large saucepan combine 2 cups of blueberries, 1/4 cup of sugar and 2 tablespoons water; bring to a full boil.
Dissolve the cornstarch in 1/4 cup cold water; add to blueberry mixture. Return the berries to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and the remaining 4 cups of blueberries. Spoon into the prepared crumb crust. Let the pie stand for 2 to 3 hours, or until set.
Serve with whipped cream or purchased whipped topping.