Name: Ultimate No‑Bake Blueberry Pie
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 3/4 cup granulated sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1/2 cup water; 3 cups fresh blueberries (plus a few for garnish); Whipped topping or whipped cream for serving

I love how this pie combines a crisp graham cracker crust with a silky blueberry filling—it’s effortless, fridge‑chilled, and bursting with summer berry flavor. Ultimate No‑Bake Blueberry Pie

Why You’ll Love This Recipe

I’m always reaching for this no‑bake blueberry pie because I adore how quick and cooling it is on hot days. No oven means I stay cool, and the result is a glossy, vibrant dessert that always impresses at gatherings. Plus, whether I serve it with ice cream or whipped cream, it disappears fast—every time!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Granulated sugar
Cornstarch
Salt
Water
Fresh blueberries (plus a few for garnish)
Whipped topping or whipped cream

directions

Make the crust by mixing graham crumbs with melted butter and pressing into a 9″ pie plate.
In a saucepan over low heat, whisk sugar, cornstarch, salt, and water until smooth. Stir in half the blueberries, bring to a boil until it thickens (about 2 minutes), then let cool slightly.
Fold in the remaining blueberries and spoon the mixture into the prepared crust.
Refrigerate the pie for about 2 hours or until set.
Top with whipped cream or whipped topping before serving.

Servings and timing

Servings: 8 slices
Prep time: 15 minutes
Chill time: 2 hours
Total time: ~2 hours 15 minutes

Variations

Crust alternative: I sometimes use a store‑bought graham cracker or shortbread crust for convenience.
Frozen berries: I occasionally substitute frozen blueberries—they work just as well.
Lemon boost: A squeeze of lemon juice deepens the berry flavor.
Stabilize more: I like to fold in a dollop of whipped cream into the filling for added creaminess.
Fruit mix‑in: I mix in raspberries or cherries when I want a twist.

storage/reheating

I store leftovers tightly covered in the fridge for up to 3 days. Since it’s a chilled dessert, there’s no need for reheating—just slice and serve straight from the fridge. If I want a softer texture, I let slices sit at room temperature for 10–15 minutes before serving.

FAQs

How can I prevent a soggy crust?

I make sure the filling cools slightly before pouring it into the crust. Pressing the crust firmly also helps it stay crisp after chilling.

Can I freeze this pie?

Freezing isn’t ideal—the filling texture can change. I stick to refrigerating it for best consistency.

Can I use frozen blueberries?

Absolutely! I use frozen berries often—just let them thaw slightly, and the filling cooks up beautifully.

Do I need an oven at all?

Not at all! The crust can be unbaked if I use a pre‑made crust, and the filling is cooked entirely on the stovetop. So I never turn on the oven.

What if I don’t like whipped topping?

No problem—I prefer freshly whipped cream sweetened lightly with sugar or vanilla. It adds richness without being overly sweet.

Conclusion

I find this no‑bake blueberry pie to be an absolute summer staple—so easy, cool, and crowd‑pleasing. It’s a go‑to for gatherings or any time I want a stress‑free dessert. I hope it becomes your favorite, too!