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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and 1/3 cup butter. Use a fork to toss the mixture until moistened. Press the mixture into a 9-inch pie plate. Bake for 5 minutes or until lightly browned; remove and cool.
For filling, in a small saucepan stir together currant jelly and water. Bring to a boil, whisking to combine. Boil gently, uncovered, for 5 minutes. Transfer to a small bowl and cool slightly. Place blueberries in a large bowl, add cooled jelly mixture and toss to coat. Spoon berry filling into cooled pie shell. Cover and chill at least 1 hour.
Meanwhile, in a medium bowl, whisk whipping cream, sour cream, the remaining 1/2 teaspoon sugar and vanilla until soft peaks form. Serve slices of pie with a dollop of cream mixture.