Blueberry Jell-O Pie (Print Version)
Buttery crust paired with fresh blueberry filling, chilled for a cool and fruity finish.
# Ingredients You'll Need:
→ Blueberry Filling
01 -
1 cup water
02 -
1 cup granulated sugar
03 -
1/2 cup water
04 -
1/4 cup cornstarch
05 -
3 1/2 cups fresh blueberries, divided
06 -
3.4 oz Berry Blue Jell-O gelatin mix
→ Crust
07 -
1 package Golden Oreo cookies (approximately 36 cookies)
08 -
2 tablespoons granulated sugar
09 -
3 tablespoons salted butter, melted
→ Optional Topping
10 -
Cool Whip or whipped topping as desired
# Step-by-Step Instructions:
01 -
In a medium saucepan, combine 1 cup water and 1 cup sugar. Heat over medium until sugar dissolves and mixture simmers. In a small bowl, whisk together 1/2 cup water and cornstarch until smooth to create a slurry. Gradually add slurry to the simmering sugar mixture, whisking continuously. Incorporate 1 1/2 cups blueberries and cook over medium-high heat for about 10 minutes, until berries burst and liquid thickens. Stir in Jell-O mix until fully dissolved. Remove from heat and allow to cool to room temperature.
02 -
Preheat oven to 350°F. Pulse Golden Oreo cookies in a food processor or crush in a sealed bag until fine crumbs form. Combine crumbs with sugar and melted butter, mixing thoroughly. Press mixture firmly into the base and sides of a 9-inch pie pan using the bottom of a glass or spoon. Bake crust for 10 minutes. Remove from oven and set aside to cool completely.
03 -
Once the blueberry filling has cooled, gently fold in remaining 2 cups of fresh blueberries. Pour filling into cooled crust and spread evenly. Refrigerate for approximately 4 hours or until fully set.
04 -
Slice and serve chilled, optionally topped with whipped topping or ice cream.
# Extra Tips & Details:
01 -
For best results, use fresh blueberries to avoid excess moisture and ensure proper setting. Store pie covered in the refrigerator for up to 3-5 days, or freeze for up to 3 months.