Blueberry Pie with Ginger Crust

Blueberry pie for me was always one of the pies I would pass by only because I felt intimidated about making it. I had visions of blueberry leaking through sad looking pastry and then ending up with a huge mess and a big failure. The simply beautiful looking pies with full crust top or lattice tops were a marvel. Recently I discovered a simple recipe with a twist at Foodland Ontario . Hmmmm, ginger and blueberry as a combination just sounded so heavenly and a total prep time of 25 minutes - what's not to love. AND no matter where you are, a visit to Foodland Ontario promises a wonderful hit of ideas and recipes.

We're just going into the long weekend and with blueberry season coming quickly to an end, ttake this easy to put together pie to your family bbq. You'll be a rock star!

Cooking Time: 8 Minutes
Chilling Time: 3 Hours
Servings:8

Ingredients:
Crust:

•1-1/2 cups (375 mL) gingersnap cookie crumbs
•2 tbsp (25 mL) granulated sugar
•1/4 cup (50 mL) butter or margarine, melted

Filling:

•2-1/2 tbsp (32 mL) cornstarch
•2 tbsp (25 mL) cold water
•1/2 cup (125 mL) granulated sugar
•4 cups (1 L) Ontario Blueberries
•1 tbsp (15 mL) lemon juice

Serve with maple whipped cream

Preparation:

Crust:
In small bowl, combine cookie crumbs with sugar; stir in butter until moistened. Press evenly onto bottom and side of 9-inch (23 cm) pie plate. Bake in 375°F (190°C) oven for 8 minutes. Cool on rack.

Filling:

In medium saucepan, mix cornstarch with water. Add sugar and 1-1/2 cups (375 mL) blueberries; bring to boil over medium-high heat, stirring constantly. Boil 1 to 2 minutes, stirring, until very thick and clear. Remove from heat; stir in remaining blueberries and lemon juice. Pour into pie crust. Refrigerate until set. Serve with Maple Whipped Cream.


Maple Whipped Cream:

Beat 1/2 cup (125 mL) whipping cream with 2 tbsp (25 mL) Ontario Maple Syrup until stiff. Store in refrigerator.