Shortcut blueberry pie

Shortcut blueberry pie

5-Hour recipe Serves 8
This one delivers all the taste with half the work, so it's perfect for a beginner baker or time-pressed pastry pro.
5-Hour recipe Serves 8


Shortbread Cookies
4 tbsp
2 tbsp
3 tbsp
Cold Water
2 cups
1/2 cup
Granulated Sugar
1 tsp
Club House Ground Ginger
1 tbsp
2 tsp
Lemon zest
1/2 tsp
Vanilla Extract


Prep: 15-Minute | Cook: 5-Minute
  • 1

    Coarsely break cookies and place in a food processor. Pulse until fine crumbs form. Pick out any large chunks (and eat them!). Crumbs should measure about 2 cups (500 mL). Turn into a bowl. Using a fork, stir in melted butter until evenly moist. Press onto bottom and up side of a 9-inch (23-cm) pie plate. In a small bowl, stir 1 tbsp (15 mL) cornstarch (or 2 tbsp/30 mL if using frozen berries) with water until dissolved. Place fresh or unthawed frozen berries, sugar and ginger in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Stir in cornstarch mixture. Boil, stirring constantly, until thickened, 2 minutes. Remove from heat. Stir in butter, lemon peel and vanilla. Pour into crust. Spread to edge of pie plate. Refrigerate, uncovered, until set, 5 hours or overnight. Great with a dollop of whipped cream. Leftovers will keep well, covered and refrigerated, up to 2 days.

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Last updated: August 28th, 2020

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