The first time I made this pie, it was in a heatwave. It was during the summer I lived in Toronto, and every day was reaching 35 degrees Celcius without the humidex. My little apartment had no balcony, only two small windows, which were propped open wide day and night.
A friend was coming to stay with me from out of town, and I wanted to make her a special dessert. There were tons of blueberries in my grocery store down the street, and when I found a Blueberry Pie recipe online, I knew I’d found my dessert. The recipe requires hardly any baking, unlike a regular pie, so my apartment was able to stay cool. There’s nothing better than eating chilled pie on a hot night. And I’m sure we had a few wheat beers too; I consumed a lot of those that summer.
During that hot Toronto summer, I made Blueberry Pies a few times, always pleasing the guests I hosted. Then, I lost the recipe!
Now it’s been at least five years since I’ve made chilled Blueberry Pie, and this time, I had to recreate my favourite recipe from memory. But it tastes exactly like I remember it; and transports me back to that tiny apartment in Toronto.
This Blueberry Pie only requires you to quickly bake the gingersnap crust, then the rest is done stovetop and chilled in the fridge. The pie is served chilled and is perfect for hot summer nights.
I add a drizzle of melted white chocolate on top of my gingersnap crust – this is entirely optional and adds a bit more time, so take it or leave it. You could even add other berries along with your blueberries if you wish.
Serve the pie on its own, or with a dollop of whipped cream. Enjoy!
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1 tablespoon ground ginger (you could eliminate the ginger for a regular graham cracker crust)
- 1 teaspoon cinnamon
- 1/3 cup butter, melted
- 1 ounce white chocolate bar, cut into pieces
- 1 tablespoon butter
- 4 cups blueberries, divided
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- more white chocolate, to garnish
- In a large bowl, mix together the graham cracker crumbs, granulated sugar, ginger, and cinnamon. Slowly pour in the butter and mix together until all ingredients are moistened.
- Press crumbs into an 8" or 9" pie plate and bake for 6-7 minutes at 375 degrees F.
- Let crust cool completely.
- In a small saucepan over low heat, melt the white chocolate with the butter until smooth, stirring constantly. Drizzle over top of gingersnap crust. Put crust in fridge to harden, at least 30 minutes.
- In a large saucepan over medium heat, add 2 cups of blueberries and sugar. Shake together the cornstarch with the water in a small container, and then add to saucepan. Bring mixture to boil. Boil for approx 3-5 minutes until thickened, stirring constantly.
- Let blueberry filling cool to room temperature, then gently fold in remaining 2 cups of blueberries. (If filling has not cooled sufficiently, it is more likely to make your crust soggy!)
- Pour cooled blueberry pie filling into the gingersnap crust. Chill in fridge for 1-2 hours.
- Garnish with white chocolate shavings, if desired. Serve.
- The white chocolate drizzle is optional. Feel free to leave it off!
- Any berries could be mixed in with the blueberries, as long as you have 4 cups berries total.