I love how effortless this No‑Bake Blueberry Pie is—fresh or frozen berries turned into a glossy filling, tucked into a crisp graham cracker crust, and chilled until it’s perfectly set. It’s the epitome of summer simplicity without heating up the kitchen.

No-Bake Blueberry Pie

Why You’ll Love This Recipe

I adore this pie because it’s:

No‑bake: only stovetop cooking, and the oven stays off.
Quick: about 10 minutes active time, plus a chill while I relax.
Versatile: I can use fresh, frozen, or a mix of blueberries.
Crowd‑pleasing: vibrant, fruity flavors that scream summer.

ingredients

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

4 cups blueberries (fresh or frozen)—I often use a mix, saving about 1 cup fresh to stir in later
½–¾ cup granulated sugar (I lean toward ¾ cup for balanced sweetness)
3 tablespoons cornstarch
¼ cup water
Optional: 1 tablespoon fresh lemon juice (adds brightness)
1 pre-made 9‑inch graham cracker crust
Whipped cream or Cool Whip for topping

directions

In a medium saucepan, whisk together sugar, cornstarch, water (and lemon juice if using) until smooth.
Add about 3 cups of blueberries. Over medium-high heat, bring to a boil, stirring frequently.
Once it boils, reduce to medium, and cook 2–5 more minutes until it thickens to a jam-like consistency.
Remove from heat and let cool slightly. Gently fold in the remaining fresh blueberries.
Pour the filling into the crust, smoothing it with a spatula.
Refrigerate until fully set—at least 2 hours, or up to 3 for a firmer finish.

Servings and timing

Servings: 8 slices
Prep time: ~10 minutes active
Cook time: ~5 minutes on the stove
Chill time: 2 to 3 hours
Total time: approximately 2¼ to 3¼ hours

Variations

Add 1 tablespoon vanilla or a pinch of salt in the filling for extra depth.
Stir in lemon zest or a splash of lemon juice for a citrus twist.
Try a cream cheese layer at the bottom for a cheesecake-like version.
Switch berries—raspberries, blackberries, or cherries are delightful substitutes or additions.

storage/reheating

I keep leftover pie covered in the fridge for up to 4 days. It’s best served chilled, and I don’t recommend reheating; the filling is meant to stay firm and cool.

FAQs

What if I use all frozen blueberries?

That works just fine—just cook all the berries on the stove and omit reserving fresh ones. It may take a bit longer to reach thickness, but it sets well after chilling.

Can I make the crust from scratch?

Absolutely. I like crushing about 1½ cups graham crackers and mixing with 6 tablespoons melted butter, pressing it into the pan. It’s easy and often superior to store-bought.

Why didn’t my filling thicken?

Make sure you bring the mixture to a full boil and cook until it gels like jam. The cornstarch needs those extra minutes of heat to activate.

Can I freeze the pie?

I don’t recommend freezing—it affects the texture. It’s best made fresh and stored in the fridge.

How can I make this ahead for a party?

I often prepare the filling a day ahead, refrigerate it, and assemble the crust and filling a few hours before guests arrive. Finish with whipped cream just before serving.

Conclusion

I cherish this No‑Bake Blueberry Pie for its minimal effort and maximum summer flavor. Whether I’m using fresh-picked berries or a bag from the freezer, it’s a showstopper that’s always met with smiles. It’s flexible, vibrant, and perfect for family gatherings or a simple evening treat.