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.

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Servings: 8

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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
  • Maple Whipped Cream

Instructions

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

Without maple whipped cream:

  • Protein: 2.0 grams
  • Fat: 7.0 grams
  • Carbohydrates: 40.0 grams
  • Calories: 231