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Fresh No-Bake Blueberry Pie

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Pie, oh sweet blueberry pie! It can be quite an elusive dessert if you’re easily intimidated by crust, but man are the possibilities endless. Chocolate cream, lemon meringue, peach, pecan, blueberry, strawberry… I’ve gotta stop.

I haven’t always been a big pie fan, apart from the traditional pumpkin and pecan during the holidays. I’m more of a cobbler girl (like my whole grain skillet peach cobbler and sugar cookie strawberry cobbler!). My mom wasn’t a big pie maker. She can flat-out make a coconut cake, but for whatever reason, we never thought to have pie for dessert. Feel sorry for my pie-less childhood, but enjoy this easy fresh blueberry pie recipe!

blueberry pie with fresh blueberries on the side

How to Make No-Bake Blueberry Pie

Fast forward twenty(ish) years, and since my pie-knowledge was lacking, I have literally begged my friends to teach me how to make some of the most delicious pies. I kid you not. Over the years, I have shamelessly invited friends over and asked them to teach me how to make (enter name of food item here).

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In fact, some of my favorite recipes come from the kitchens of friends. This can lead me down a whole rabbit trail of why I think it’s essential to have solid and real friendships, but I’ll save that for another day.

unbaked crust

My sweet friend Christy, who I actually met on a friend “blind date” when we first moved to the area, introduced me to blueberry pie. Christy lives in a beautiful historic town about 45 minutes away where there are fabulous u-pick blueberry farms. In our earlier days of motherhood, the kids and I made that drive quite a bit to visit. During one of those visits, Christy shared this incredible blueberry pie recipe with me.

So without further ado, here is the friendship-building recipe that I’ve been using for quite a few years, and if you aren’t a big fan of blueberries, you can use strawberries or peaches that are fresh or frozen. So, it’s definitely versatile!

I love that frozen blueberries can be used for this pie. Use a homemade or store bought pie crust; it’s delicious either way. Think about what sweet friend you can share this recipe with, or maybe you’ll luck out, and they will make it for you. Enjoy!

Fresh Blueberry Pie Ingredients 

  • 4 cups blueberries (strawberries or peaches) fresh or frozen
  • 3/4 cup Sugar
  • 3 tbsp cornstarch or arrowroot powder
  • 1/8 tsp Salt
  • 1/4 cup water
  • 1 tbsp Butter
  • 1 tbsp lemon juice
  • 1 pre-baked pie shell homemade or store bought

Fresh Blueberry Pie Recipe

  1. If using frozen fruit, simply rinse off any ice crystals. Mix 2 cups blueberries, sugar, cornstarch, salt and water in a small saucepan. Cook mixture on med-high until very thick. The color will change from pink to dark purple. Stir constantly when it starts to thicken. blueberry pie ingredients
  2. Remove from heat. Stir in lemon juice and butter. Let cool about 15 minutes. berries in pot
  3. Add the rest of the blueberries. Pour into cooked and cooled pie shell.
  4. Refrigerate for at least two hours before serving. Serve with lightly sweetened whipped cream, or splurge and have it with a scoop of vanilla ice cream!

I’d love to know your favorite fruit desserts, especially any that are easy to whip up like this! Have a great week!

Yield: 8

Fresh No-Bake Blueberry Pie (or peach or strawberry!)

Fresh No-Bake Blueberry Pie (or peach or strawberry!)

A simple and delicious fresh blueberry pie that is a cinch to make and is no bake! And you can even use frozen blueberries for this quick dessert!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 4 cups blueberries (strawberries or peaches), fresh or frozen
  • 3/4 cup Sugar
  • 3 tbsp cornstarch, or arrowroot powder
  • 1/8 tsp Salt
  • 1/4 cup water
  • 1 tbsp Butter
  • 1 tbsp lemon juice
  • 1 already baked pie shell, homemade or store bought

Instructions

  1. If using frozen fruit, simply rinse off any ice crystals. Mix 2 cups blueberries, sugar, cornstarch, salt and water in a small saucepan. Cook mixture on med-high until very thick. The color will change from pink to dark purple. Stir constantly when it starts to thicken.berries in pot
  2. Remove from heat. Stir in lemon juice and butter. Let cool about 15 minutes.
  3. Add the rest of the blueberries. Pour into cooked and cooled pie shell.
  4. Refrigerate for at least two hours before serving. Serve with lightly sweetened whipped cream, or splurge and have it with a scoop of vanilla ice cream!

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 165Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 67mgCarbohydrates: 35gFiber: 2gSugar: 23gProtein: 2g

Want to Grow your own Blueberries?

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