This no bake blueberry pie is bursting with blueberry juices and tastes just like classic blueberry pie but it doesn’t require any baking. The pie is just four ingredients and doesn’t need any eggs or butter. The pie is easy to make and great for serving at gatherings or events.
This blueberry pie is sweet and full of blueberry flavor. I love that it doesn’t require any baking so I don’t need to turn on my oven. It’s easy to make and I’ve already made it a few times this summer. I love serving it with a scoop of vanilla ice cream but it tastes great by itself too.
Ingredients
- Blueberries
- Sugar
- Cornstarch
- Graham Cracker Pie Crust
Blueberries: I used fresh blueberries to make this pie though I think frozen ones should also work (make sure to thaw and pat them mostly dry first).
Sugar: The pie is sweetened with granular white sugar.
Cornstarch: Cornstarch is used to thicken the blueberry filling.
Graham Cracker Pie Crust: I used a pre-made graham cracker pie crust.
How to Make No Bake Blueberry Pie
The blueberries are first tossed in sugar and then cooked over medium-low heat until the blueberries begin releasing their juices. The cornstarch is then sifted in. Continue to cook the filling until the blueberry liquid becomes thick like a sauce. The filling is then poured into the graham cracker crust and placed into the fridge to set. Once the pie is set you can decorate it, serve it plain, or serve it with ice cream.
More No Bake Pie Recipes
- 2 Ingredient No Bake Lemon Pie
- 3 Ingredient No Bake Key Lime Pie
- 4 Ingredient No Bake Lemon Blueberry Pie
4 Ingredient No Bake Blueberry Pie
Ingredients
- 5 cups (705 g) fresh blueberries
- 1 cup (195 g) granulated white sugar see note
- 4 tbsp (32 g) cornstarch
- 1 (9-inch) premade graham cracker crust
Instructions
- Wash blueberries and then drain water, but do not pat them dry. Add blueberries to a medium or large saucepan. Make sure your saucepan is big enough and wide enough that the blueberries only fill half the pot (or less). See notes for more details.
- Add sugar to the blueberries and stir until the blueberries are evenly coated in sugar. Bring the mixture to medium-low heat, stirring continuously so that the blueberries do not get stuck to the bottom of the pan. If you find your mixture is too dry you can crush some of your blueberries as you stir (only crush about 1/5 of the mixture) to release enough liquid to prevent your blueberries from sticking to the bottom of your saucepan.
- When your blueberries release enough liquid to cover a thin layer across the bottom of your saucepan, turn your stove to the lowest heat setting. Sift in the cornstarch with a mesh strainer. You want to sift in the cornstarch because you don't want it to hit the hot mixture in clumps which will cause it to cook clumped up. Working quickly, immediately stir the sifted cornstarch into the blueberry mixture until the cornstarch is fully dissolved in the liquid.
- Once the cornstarch is fully mixed in, bring your mixture to back to medium-low heat. Continue to stir and let the blueberries cook until there is enough liquid released that the blueberries are mostly submerged in liquid with only the top layer of blueberries partially above the liquid.
- Once there is enough liquid, stop stirring and turn the heat up to medium. Let the mixture come to a simmer. Let the mixture simmer for about 30-60 seconds or until the liquid is thick, like jam or a thick sauce. Turn off heat.
- Pour the filling into the graham cracker crust. Use a spatula to smooth and even out the surface. Place pie into fridge until the pie filling is set. This can take 1-2 hours, or leave it overnight. Once pie filling is set you can decorate it or leave it as is. I like to leave it plain and serve it with ice cream.
Notes
- When I make this pie, I usually make it with 3/4 cup of sugar. I found that to be just the right sweetness for me. Sweet, but not too sweet. However, for the recipe written I used 1 cup because I found this to be more consistent to how blueberry pie filling usually is (very sweet). If you prefer your desserts a little less sweet, you can reduce the sugar to 3/4 cup.
- I have only tested this recipe with fresh blueberries. I think it should work with frozen blueberries but if you are using frozen, make sure to let them thaw first and pat them mostly dry.
- If using fresh blueberries, wash them and drain the water but don't pat them dry. That little bit of moisture is needed to keep the blueberries from sticking to the heated saucepan before the berries release their liquid.
- Make sure you use a medium to large saucepan (between 3-4 quart) that is also wide (instead of just very tall). Your blueberries should only fill about half the pot. You don't want the blueberries stacked high because it will take longer for the berries on top to heat up and it will be harder to stir and cook the filling. I used a 3 quart saucepan that is 8 inches in diameter.
- Make sure you sift in the cornstarch with a mesh strainer. This will help the cornstarch to easily dissolve and not clump up. Also make sure that your saucepan is at lowest heat setting when adding the cornstarch so that the cornstarch does not cook too quickly. You want it to be fully dissolved in the blueberry mixture before turning up the heat again.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I made this last weekend and am planning to make it again this weekend! I would like however to make it in a 10” graham cracker crust rather than the 9”. Want a larger pie for more people. Can you tell me how much to increase the ingredients for the 10” crust. Thanks very much.
Sorry, but we’re not sure – it will probably work in a 10″ crust, but the filling may not reach all the way to the top.
Awesome
Easy, excellent and a crowd pleaser!
I’m so glad it worked out so well!
I just put this in the fridge to chill and I have to say when I scraped the pan and tasted the filling it’s delicious. I did use my 6 qt. Instant Pot Ultra. I have a non stick insert for it and it worked like a charm!
Thank you,
Karen
Thanks for sharing your experience! I didn’t even think about using the Instant Pot.
Perfect and so easy. I may never go back to my other pie recipies!
I feel the same! So glad you liked it!
Sounds delishious I’ll have to try it
We hope you enjoy it!
Can you use an artificial sweetener on the blueberries? I love this recipe but I shouldn’t have sugar. Thank yo
Sorry, but we haven’t tested it with sugar alternatives.
Thank you for all the notes and hints. It is so helpful. Also, this came out really great! I used 3/4c sugar, and using store crust was brilliant.
I’m so glad you liked it!
Will this recipe also work with other berries such as raspberries or blackberries? Can I mix them together? Thanks
We haven’t tried it but keep in mind with the raspberries, they are much softer than blueberries and may not hold their shape as well. Blackberries would probably work fine – let us know if you try them!