The blueberry filling for this pie is made with a base mixture of blueberries cooked with spices (including black pepper) into which fresh, uncooked blueberries are stirred. The filling is poured into a pre baked gingersnap crust, made with milk and olive oil instead of butter.
Makes 8 wedges
36 gingersnaps (9 ounces)
⅓ cup plus 2 tablespoons sugar
¼ cup low-fat (1%) or fat-free milk
2 tablespoons extra-light vegetable oil, such as olive or canola oil
3 tablespoons cornstarch
1 teaspoon grated orange zest