Blueberry Pie, Easy GF

By kallen2302

Ingredients

• Cookie Crumb Crust:
• 1 homemade or purchased 9-inch crumb pie crust, see below
• 6 cups fresh blueberries, divided
• 1/4 cup sugar
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon butter
• 1 tablespoon lemon juice
• whipped cream or purchased whipped topping
• 2 cups fine vanilla wafer crumbs
• 1/2 cup melted butter
• 1/3 cup sugar

Details

Servings 8
Adapted from southernfood.about.com

Preparation

Step 1

Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.


Cookie Crumb Crust:
Combine 2c fine vanilla wafer crumbs, 1/2c melted butter, and 1/3c sugar. Press over bottom and up sides of 9-inch pie plate. Bake at 400 for 10 minutes. Cool then fill.