½ cup granulated sugar
½ cup brown sugar
3 tablespoons corn starch
1 cup cranberry or apple juice
graham cracker crust
whipped cream or Cool Whip topping
Pie Filling
1. Puree blueberries in blender until all berries are completely crushed and
pureed. If the blueberries are frozen, you may have to add a little cranberry
or apple juice (1/2 cup) to get to blueberries to crush.
2. Melt cornstarch in 1/2 cup of cranberry or apple juice.
Blend corn starch into blueberries.
3. Pour blueberries and sugar in a pot large enough to allow the mixture to boil.
Boil the blueberry mixture (uncovered) for about 20 minutes.
If you had to add extra Cranberry or apple juice then boil a little longer (maybe
5 more minutes). You don’t want the pie watery.
Graham cracker crust:
18 full sheet graham crackers
1 stick butter or margarine
1. Crush graham crackers in a bowl.
2. Melt butter or margarine in a sauce pan on stove or in a microwave safe
bowl in the microwave. Use low heat on stove or microwave to prevent
scorching.
3. Pour margarine or butter into the bowl with the crushed graham crackers
And mix thoroughly.
4. Pour graham cracker mixture into a glass or metal pie pan and press
graham cracker down into a pie crust shape in the pan.
1. Make the blueberry pie filling 2. Make the graham cracker crust
3. Pour blueberry filling into the graham cracker crust and chill blueberry pie in
refrigerator until firm and cool.
4. Spread the whipped topping over the top of the pie and serve.