If you are short on time use a store-bought graham cracker crust.

Source: Parents Magazine
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Ingredients

For the Crust
For the Filling

Directions

Instructions Checklist
  • Preheat the oven to 350°. Butter a 10-inch pie plate. In a medium bowl combine the crust ingredients. Press into the pie plate and bake for 7-9 minutes. Allow to cool.

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  • In a small bowl, whisk together the cornstarch and orange juice and set aside. In a medium saucepan, bring the blueberries, sugar, ginger, lemon zest and juice to a boil over medium heat. Stir in the cornstarch mixture and cook 2 minutes, stirring constantly. The mixture will thicken. Remove from heat and stir in the 3 cups of strawberries, the butter and vanilla extract.

  • Pour the fruit filling into the partially baked pie crust. Refrigerate for at least 6-8 hours or up to one day before serving. If desired, sprinkle with graham cracker crumbs. Serve each slice with a dollop of whipped cream, frozen yogurt or ice cream.

Nutrition Facts

273 calories; 10 g total fat; 5 g saturated fat; 159 mg sodium. 46 g carbohydrates; 3 g fiber; 28 g sugar; 2 g protein; 76 mg calcium; 1 mg iron;

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