Double Blueberry Pie

In our version of this old New England recipe, we maximize the blueberry flavor by stirring raw berries into the cooked filling. To make it easy for casual summer entertaining, we’ve paired it with a simple gingersnap crust.

12⁄3 cups gingersnap cookie crumbs (about 25 cookies)

5 tablespoons butter or margarine, melted

2 tablespoons plus 1⁄2 cup sugar

2 tablespoons cornstarch

2 tablespoons cold water

3 pints blueberries

whipped cream (optional)

• Preheat oven to 375°F. In 9-inch pie plate, with fork, mix cookie crumbs, melted butter, and 2 tablespoons sugar until moistened. With hand, press mixture firmly onto bottom and up side of pie plate. Bake 8 minutes. Cool on wire rack.
• Meanwhile, in 2-quart saucepan, blend cornstarch and water until smooth. Add half of blueberries and remaining 1⁄2 cup sugar to cornstarch mixture; heat to boiling over medium-high heat, pressing blueberries against side of saucepan with back of spoon. Boil, stirring constantly, 1 minute. Remove from heat; stir in remaining blueberries.
• Pour blueberry filling into cooled crust. Press plastic wrap onto surface and refrigerate until thoroughly chilled, about 5 hours. Serve with whipped cream, if desired.

Makes 10 servings.

Prep: 30 minutes plus chilling

Bake: 8 minutes