Directions:
- Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).
- Stir gingersnap crumbs with light brown sugar and melted butter in a bowl until thoroughly combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes. Baking too long will make the crust hard to cut. Remove the crust and let cool.
- Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 1 1/2 cups blueberries. Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes. Remove from heat and stir in remaining 2 1/2 cups blueberries and lemon juice.
- Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1882.25 Kcal (7881 kJ) | ||
| Calories from fat | 827.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.94g | 141% | |
|---|---|---|---|
| Cholesterol | 244.03mg | 81% | |
| Sodium | 52.95mg | 2% | |
| Potassium | 646.89mg | 14% | |
| Total Carbs | 269.96g | 90% | |
| Sugars | 225.16g | 901% | |
| Dietary Fiber | 12.04g | 48% | |
| Protein | 7.06g | 14% | |
| Vitamin C | 65.1mg | 109% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.1mg | 6% | |
| Calcium | 158.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 200.16 Kcal (838 kJ) | ||
| Calories from fat | 87.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 141% | |
|---|---|---|---|
| Cholesterol | 25.95mg | 81% | |
| Sodium | 5.63mg | 2% | |
| Potassium | 68.79mg | 14% | |
| Total Carbs | 28.71g | 90% | |
| Sugars | 23.94g | 901% | |
| Dietary Fiber | 1.28g | 48% | |
| Protein | 0.75g | 14% | |
| Vitamin C | 6.9mg | 109% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.1mg | 6% | |
| Calcium | 16.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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