Blueberry Pie with Graham Cracker Crust
Prep time
Cook time
Total time
My bestie loves blueberries so when I found out I could pick them locally, I got pretty excited. A fun new adventure! The first thing I made was pie and here’s the recipe:
Author: Michele Bergh
Recipe type: Dessert
Serves: 12 pies
Ingredients
- ¾ cup white sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 tablespoon butter
- 12 mini graham cracker pie crusts
Instructions
- Preheat oven to 350 degrees F.
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Dish into pie crusts, slightly heaping.
- Bake pie for about 30 minutes, or until crust is golden brown. Keep an eye on these so they don’t burn. The smaller ones take less time.
Notes
I love the idea of making the mini pies. Less mess and they can be frozen as well if you don’t need them all at once!
Oooh – I’ve never made mini pies, but these little blueberry gems look so delightful I’ll have to have a try at them. I’m pretty sure the info about being able to freeze them though is superfluous. Just saying. 🙂
I think you could freeze them easily. They didn’t last long enough to do that here but I went back to pick more blueberries so I could make more and freeze but the season was over…it was a short one due to the winter we had 🙁
I love this…..blueberries are my favorite summer thing
and this recipe is so simple. Trying…..thank you!
-Jennifer
It was so simple and so good! Everyone ate them up!