This no bake blueberry pie has a buttery graham cracker crust and a fresh blueberry pie filling. I then topped the whole pie with dollops of homemade whipped cream!
This blueberry pie is a perfect pie to make during the hot summer months as it's 100% no bake. So, there's no need to even turn on the oven!
Fresh Oregon blueberries are definitely the star of this no bake pie!
Why You'll Love This Pie
- It's made with whole blueberries.
- The graham cracker crust is buttery and crunchy.
- It's perfect with a scoop of vanilla ice cream on top.
- All you need are simple ingredients.
- The fresh blueberry flavor is tasted with every bite!
Any hot summer day would go perfect with a slice of blueberry pie!
Even more, it's made with fresh Oregon Blueberries!
Oregon is one of the top producing states for blueberries in the United States, which means, summertime is the perfect time to go blueberry picking at one of the many u-pick farm locations throughout the state.
I've gone twice this summer, and have baked so many delicious treats with them. This no bake blueberry pie recipe is one of my favorites!
Before the blueberry harvest ends, you must take the family out to your local u-pick farm. And be sure to pick extras, so you can freeze them and have delicious Oregon Blueberries even during the winter months!
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: I used honey graham crackers.
- Butter: Use unsalted butter.
- Corn Starch: This helps to thicken the pie filling while cooking. If needed, you could use all-purpose flour instead.
- Blueberries: Fresh Oregon Blueberries are used to create this delicious pie!
- Heavy Whipping Cream: This is used to make the whipped cream. To make this recipe even easier, you could use Cool Whip instead.
Here are the step by step instructions on how to make this easy homemade blueberry pie.
Step 1: Make the crust. Use a food processor to pulse the crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar.
Step 2: Freeze. Press the crumbs firmly down into a greased pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Freeze until ready to use.
Step 3: Make the filling. In a medium saucepan over medium-high heat, whisk together the sugar, water, corn starch, and salt until fully combined. Then mix in 3 ½ cups of fresh blueberries.
Use a rubber spatula to occasionally stir the mixture until it starts to boil.
Step 4: Stir until thick. Once boiling, reduce to medium heat and keep stirring until the mixture is thick.
Step 5: Chill. Pour the filling into a heat-safe bowl, and fold in the remaining blueberries. Then pour over the prepared pie crust.
Chill in the refrigerator for 3 hours.
Step 6: Make the whipped cream. In a large bowl of a stand mixer using the whisk attachment, beat the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form.
Decorate The Pie
Keep any leftover pie slices in an airtight container or use plastic wrap to cover the whole pie plate. This pie will last in the refrigerator for up to 4 days.
Do not leave it out at room temperature or it will spoil.
Expert Baking Tips
- Pie Pan: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice.
- Crust: When making the filling, be sure to freeze the crust. This helps the butter to solidify once again.
- Blueberry Mixture: Be sure to whisk the filling occasionally while it's cooking to avoid burning.
- Chill Time: The pie needs to chill in the refrigerator for at least 3 hours before decorating and serving.
I love to make my own graham cracker crust because it's super easy! But, you could always buy one from the store if you prefer that option.
Absolutely! After you go blueberry picking, be sure to freeze some so you can make this pie even when it's no longer blueberry season.
It brings me so much joy to see you make my recipes. 🙂
More Pie Recipes
No Bake Blueberry Pie
- 9.5 Inch Pie Plate
- Food Processor
- Medium Saucepan
- Electric Stand Mixer
Graham Cracker Crust
- 10 graham cracker sheets, crumbs (about 1 ¼ cups)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- ¾ cup sugar
- ¼ cup water
- 3 tablespoons corn starch
- ⅛ teaspoon salt
- 4 cups fresh blueberries, divided
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
Graham Cracker Crust
- Spray a 9.5 inch pie plate with non-stick spray. Set aside.
- Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar.
- Pour the crumbs into the prepared pie plate and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the plate and up the sides. Place the crust in the freezer while you make the filling
- In a medium saucepan over medium-high heat, whisk together the sugar, water, corn starch, and salt until fully combined. Then mix in 3 ½ cups of fresh blueberries.
- Use a rubber spatula to occasionally stir the mixture until it starts to boil (5-10 minutes). Once boiling, reduce the heat to medium and keep stirring until the mixture is thick (like blueberry pie filling).
- Pour the filling into a heat-safe bowl, and fold in the remaining ½ cup of fresh blueberries. Then pour over the prepared crust. Chill in the refrigerator for 3 hours.
- Once the pie has set, make the whipped cream. In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes (or until stiff peaks).
- Top the pie with the whipped cream. I decorated around the border of the pie but you could also spread it all over the top.
- Keep any leftover pie slices in an airtight container in the refrigerator for up to 4 days.