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Blueberry Pie with Ginger Crust

For a new twist on an old favourite, prepare double blueberry pie with a gingersnap cookie crust served with Maple Whipped Cream for a decadent treat.

Preparation Time:
Cooking Time:
Chilling Time:

Crust:
1-1/2 cups (375 mL)
2 tbsp (25 mL)
1/4 cup (50 mL)

Filling:
2-1/2 tbsp (32 mL)
2 tbsp (25 mL)
1/2 cup (125 mL)
4 cups (1 L)
1 tbsp (15 mL)

25 minutes
8 minutes
3 hours
Serves 8

gingersnap cookie crumbs
granulated sugar
butter or margarine, melted

cornstarch
cold water
granulated sugar
Ontario Blueberries
lemon juice
Maple Whipped Cream

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.

Nutritional Information:
1 Serving (without Maple Whipped Cream):

Protein:
Fat:
Carbohydrates:
Calories:

2 grams
7 grams
40 grams
231