Alaska Blueberry Pie

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

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

Please note that some ingredients and brands may not be available in every store.