Loaded with cooked and fresh blueberries, this no-bake fresh blueberry pie is a real summertime treat! It’s so easy to make and you’ll find yourself craving more when it’s gone.
Fresh blueberry pie is one of my all-time favorite summer desserts.
My family picked blueberries every summer. We would pack a picnic lunch, and lots of snacks, and pretty much spend the day in the blueberry patch. I’ll admit, my sister and I weren’t always enthusiastic pickers but mom rules, right? We would whine, “Don’t we have enough yet?” and the answer was always, “Keep picking!”
Once we returned home, though, was when the fun started. We all love blueberries so mom would get cooking and baking. Blueberry jam, blueberry muffins, blueberry pancakes, blueberries on our cereal, blueberries for snacks…we chowed on blueberries. Mom always froze several bags to enjoy in the winter, too.
Our favorite is fresh blueberry pie, though! Fresh blueberry pie covers all the bases: crisp buttery crust, sweet cooked berries, fresh tart berries, and mounds of whipped cream. The fresh blueberries almost pop in your mouth with every bite. Oh, it doesn’t get much better than this!
And with six cups of blueberries, this fresh blueberry pie is good for you. Think of all those antioxidants!
Try this recipe for fresh blueberry pie whenever you can get your hands on fresh blueberries. You’ll love this pie. I promise.
About this fresh blueberry pie:
This is one of the easiest pies you can make. It always turns out. You don’t have to bake it. Here’s how to do it:
Start with a baked pie shell of your choice. It can be store-bought, homemade, pastry or graham cracker. Whatever you like best. This pie isn’t baked so the pie shell has to be pre-baked and cooled.
Next, measure out half the blueberries. I usually use six cups total, so I begin with three cups of the berries. Mix the berries with sugar, a pinch of salt, and cornstarch in a good sized saucepan. Pour in a half cup of water, and start heating the mixture up. Bring it all to a boil, and continue to boil for 2 minutes. This is important. The berry mixture will be very thick and some of the berries will begin to burst. Remove from the heat.
Add a dab of butter, and fresh lemon juice. Let the hot mixture cool down for a bit. It doesn’t have to be chilled but it shouldn’t be boiling hot. When it’s cooled, fold in the remaining 3 cups of blueberries and pour into the pie shell. Chill until firm. Wait for it….
Enjoy! Top this fresh blueberry pie with homemade whipped cream. In a pinch, you could use canned whipped cream, but homemade is a hundred times better.
More blueberry delight!
I love baking and cooking with blueberries. Here’s some recipes I’m sure you’ll enjoy:
- Blueberry Crisp with Coconut – this is my second favorite blueberry dessert recipe, after fresh blueberry pie!
- Classic Blueberry Pancakes
- Apple-Blueberry Crisp
- Blackberry/Blueberry Crumb Bars
- Blueberry Strawberry Muffins – make these with all blueberries if you prefer!
- Blueberry Pancake Muffins with Cream Cheese Filling
- Blueberry Wheat Bran Muffins
- 1 refrigerated pie crust (or your own recipe if you prefer!)
- 6 cups fresh blueberries, divided
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 6 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- whipped cream (optional)–I whipped my own with just a touch of sugar since the pie is very sweet.
- Bake the pie crust as directed on the package for a single crust pie. Cool completely before adding filling
- Meanwhile, wash the blueberries and pick out any duds and any stems.
- Combine 3 cups of blueberries, sugar, salt and cornstarch in a medium to large-sized saucepan (you’ll be adding everything else to the same pan later). Pour in the water. Mix together and cook over medium-high heat. Cook until the mixture comes to a boil, and then continue to cook for two minutes. You want it to get super thick and for your blueberries to start breaking down.
- Remove from heat; stir in butter and lemon juice. Cool slightly before adding the fresh blueberries. You want them to stay plump and fresh!
- When mixture has cooled, fold in the remaining 3 cups of berries. Pour into cooled, prepared crust.
- Chill for at least 2-3 hours before serving with whipped cream.
- If desired, use 3 cups frozen berries for the cooked portion of the recipe. Be sure you have at least 3 cups of fresh berries to add.
- If you prefer, a graham cracker crust would be delicious, too.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Love this recipe for fresh blueberry pie. I make it at least a few times every summer. My mother-in-law deemed this “one of the best pies she has ever had.” Quite the compliment! My daughter? Oh my oh my. “Blue blues! Blue blues! Blue blues!” is what comes out of her mouth every times she even SEES a blueberry. She loves them. Can’t get enough of them. Needless to say, she is all about this pie.
Husband’s take: He also loves this pie. This one is a hit all around.
Changes I would make: None! No way!
Difficulty: Easy. The hardest part is waiting for the pie to cool and set up in the fridge.