Blueberry Pie
The blueberries are the star of the show in this simple and delicious No-Bake Blueberry Pie! Juicy blueberries are layered over a crumbly graham cracker crust making this pie an absolute favorite!
Servings 8
Calories 220kcal
Ingredients
- 5 cups blueberries fresh or frozen
- 1/2 cup sugar
- 1/8 teaspoon sea salt
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 3 tablespoon cornstarch
- 1 graham cracker crust recipe link below
- lemon zest
- whipped cream for serving
Instructions
- In a medium saucepan, add 1 cup of blueberries, sugar and salt.
- Combine the water, lemon juice, and cornstarch in a small bowl and whisk. Add to the saucepan with the blueberries.
- Cook on medium-high heat until the blueberry mixture begins to bubble. Reduce the heat to medium and cook until the mixture thickens and the blueberries darken. Remove from heat and let sit for a few minutes to slightly cool.
- Add the remaining blueberries and gently stir them in with a rubber spatula. Let the mixture sit while you make the graham cracker crust. Let your crust cool for 10 minutes before adding the filling.
- Pour the blueberry mixture into your prepared crust, and spread evenly. Let the pie sit for 2-3 hours at room temperature before cutting. You can refrigerate it to speed up the setting time.
- Top with fresh blueberries, lemon zest and whip cream. Enjoy!
Notes
Here's the link to our favorite Graham Cracker Crust.
