Imagine a dessert so irresistible that it captures the essence of summer in every single bite - our Fresh Blueberry Pie with Graham Cracker Crust is exactly that magical creation! Bursting with juicy, sun-ripened blueberries nestled in a perfectly crisp and buttery graham cracker shell, this pie is not just a dessert, it's a slice of pure happiness. Whether you're looking to impress your dinner guests or simply treat yourself to a moment of pure culinary bliss, this recipe promises to be your new go-to summer sensation.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 4 cups fresh blueberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie crust bakes evenly and becomes nicely golden brown.
- In a medium mixing bowl, combine 1 1/2 cups of graham cracker crumbs and 1/4 cup of sugar. Mix them together until well combined.
- Pour in 1/3 cup of melted unsalted butter into the graham cracker mixture. Stir until all the crumbs are moistened and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use your fingers or the bottom of a measuring cup to create an even layer.
- Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden and set. Remove from the oven and allow it to cool while you prepare the filling.
- In a large mixing bowl, combine 4 cups of fresh blueberries, 3/4 cup of sugar, 1/4 cup of cornstarch, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt. Gently toss the ingredients together until the blueberries are evenly coated.
- Pour the blueberry mixture into the prepared graham cracker crust, spreading it out evenly. Dot the top of the filling with small pieces of 1 tablespoon of butter.
- Bake the pie in the oven for 30-35 minutes, or until the filling is bubbly and the blueberries are soft. You may want to cover the edges of the crust with foil if they brown too quickly.
- Once baked, remove the pie from the oven and let it cool at room temperature for about 30 minutes. This will help the filling set up a bit more.
- Serve the pie warm or chilled, optionally with whipped cream or vanilla ice cream on the side. Enjoy your delicious fresh blueberry pie!
Tips
- Choose the Freshest Blueberries: For the most vibrant flavor, select plump, deep blue berries that are firm and have a slight sheen.
- Prevent a Soggy Crust: Blind baking the graham cracker crust helps create a crisp base that won't get mushy from the berry filling.
- Perfect Thickening Technique: The cornstarch helps create a luscious, not runny filling - make sure to mix it thoroughly with the berries.
- Cooling is Crucial: Allow the pie to cool for at least 30 minutes to help the filling set properly, ensuring clean, beautiful slices.
- Enhance the Flavor: A touch of lemon juice not only adds brightness but helps balance the sweetness of the blueberries.
- Optional Garnish: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 342kcal
Carbohydrates: 47g
Protein: 2g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 20mg
