Blueberry Pie with Graham Cracker Crust and Crumb Topping

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST AND CRUMB TOPPING
Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Ingredients

PIE CRUST
1 1/2 c graham cracker crumbs
1/2 c melted butter
1/8 c water
PIE FILLING
3-4 c fresh or frozen blueberries (without syrup)
7 Tbsp cornstarch
3 Tbsp water
4 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp allspice
2/3 c sugar
TOPPING
1/4 c sugar
1/2 c flour
1/4 c butter (softened)

The Cook

Amy Freeman Recipe
Well Seasoned
Cincinnati, OH (pop. 296,943)
amy9620
Member Since May 2011
Amy's notes for this recipe:
I've been making this blueberry pie for a few years now, it's wonderful. You can also substitute other berries for the blueberries!
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Directions

1
Pre-heat oven to 375.
2
Graham Cracker Crust:
Combine graham cracker crumbs, one stick of butter and water. Press into pie plate and refrigerate for 1 hour (to prevent crumbling when serving)
3
Rinse blueberries. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
4
Combine the 2/3 cup sugar, 7 Tablespoons of corn starch in a bowl and mix well! stir in either 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in (optional)
5
Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up.
6
Pour blueberries into pie crust. There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
7
pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven.
8
Crumb Topping:
1/4 cup sugar
1/2 cup flour
1/4 cup butter
Mix together in a small bowl and sprinkle it over the pie.
9
Bake 375F for 1 hour or until golden brown and filling is bubbly. Will keep 1 week in the frige (if it lasts that long)

About this Recipe

Comments

4 comments

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user Barbara Oseland BOseland - Jan 3, 2012
do you thaw blueberries or leave frozen?
user Amy Freeman amy9620 - Jan 3, 2012
if using forzen, thaw.
user Barbara Oseland BOseland - Jan 4, 2012
Thaw and strain any liquid I assume. Thank you!! Sounds great!!
user Amy Freeman amy9620 - Jan 4, 2012
I would assume so, I've never made it with frozen, the recipe was given to me that way. Let me know how it turns out, I have pleanty of frozen berries for my smoothies, I could try it :)

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