Alaska Blueberry Pie

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Yield: 8 servings

Ingredients

Graham Cracker Crust:

1-1/2 cups graham cracker crumbs (about 20 crackers)

3 Tablespoons granulated sugar

1/3 cup butter, melted

Pie:

1 cup granulated sugar

2 Tablespoons cornstarch (may need more if berries have been frozen)

2/3 cup water

1 Tablespoon butter

1 Tablespoon lemon juice

2 cups blueberries, divided

1 container (8 oz.) whipped topping

blueberries for garnish

Add To

Directions:

Crust for 9-inch pie:
Heat oven to 350 degrees F. Mix graham cracker crumbs, sugar and butter. Press mixture firmly and evenly against bottom and side of 9-inch pie plate. Bake for 8 to 10 minutes until just browned. Cool before adding filling.

Pie:
In a medium saucepan blend sugar, cornstarch, water, butter and lemon juice over medium heat. Stir with a wire whip just until butter melts and mixture is smooth. Add 1/2 cup blueberries and stir constantly until thick and syrupy. Remove from heat and fold in 1-1/2 cups blueberries. Set aside to cool.

Spread cooled filling over bottom and sides of cooled pie shell. Spread whipped topping over filling leaving about 1-inch of the blueberry filling uncovered around the edges of the pie. Place 5 to 10 blueberries in the center of the pie for the final touch.

Recipe adapted from the Fedrelandet Lodge 23 in St. Petersburg, Alaska

Photo and food styling by Webstop

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