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.
1refrigerated pie crust(or homemade, if you prefer)
6cupsfresh blueberries, divided(see note)
1 ½cupsgranulated sugar
6tablespoonscornstarch
Pinchof salt
½cupwater
2tablespoonsunsalted butter
2tablespoonsfresh lemon juice
whipped cream (optional)
Instructions
Bake the pie crust as directed on the package for a single crust pie. Cool completely.
Meanwhile, wash the blueberries; drain well. Measure out three cups of berries and spread the remaining berries on a clean dishtowel to dry.
Combine 3 cups of blueberries, sugar, cornstarch, and salt in a medium to large-sized saucepan (you’ll be adding the remaining blueberries 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, about 10 minutes, stirring constantly, and then continue to cook for two minutes more, or until mixture is very thick and clear.
Remove from heat; stir in butter and lemon juice. Cool slightly, about 15 to 20 minutes, before adding the fresh blueberries. When mixture has cooled, fold in the remaining 3 cups of berries. Pour into cooled, prepared crust.
Chill pie 2 to 3 hours before serving. Top with whipped cream, if desired.
Video
Notes
Nutrition information does not include whipped cream.
If desired, use 3 cups frozen berries for the cooked portion of the recipe. Be sure you have 3 cups of fresh berries to add.
A graham cracker crust can be substituted for the baked pie shell.