Preparation time
25 minutes
Refrigeration Time: 2 hours
Ready in
2 hr 33 min
Cooking Time: 8 minutes
Makes
6 to 8 servings
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) fresh lemon juice
Maple Whipped Cream:
- 1/2 cup (125 mL) 35% Ontario Whipping Cream
- 2 tbsp (25 mL) Ontario Maple Syrup
Instructions
Crust: In small bowl, combine cookie crumbs with sugar; stir in butter until moistened. Press evenly onto bottom and up sides of 9-inch (23 cm) pie plate. Bake in 375°F (190°C) oven for 8 minutes. Let cool on rack.
Filling: In medium saucepan, mix cornstarch with water. Add sugar and 1-1/2 cups
(375 mL) of the blueberries; bring to boil over medium-high heat, stirring constantly. Boil, stirring, for 1 to 2 minutes, until very thick and clear. Remove from heat; stir in remaining blueberries and lemon juice. Pour into pie crust. Refrigerate for at least 2 hours, until set or for up to 1 day. Serve with Maple Whipped Cream.
Maple Whipped Cream: In chilled bowl, whip cream with maple syrup until stiff. Cover and store in refrigerator, until serving, for up to 4 hours.
Nutritional Information
1 Serving (When recipe serves 8):
- PROTEIN: 3 grams
- FAT: 13 grams
- CARBOHYDRATE: 49 grams
- CALORIES: 321
- FIBRE: 3 grams
- SODIUM: 230 mg