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What could be more perfect on a hot day than a fresh blueberry pie that’s chilled instead of baked? I can’t think of a thing! Loaded to the top with sweet, plump blueberries, this Fresh Blueberry Pie Recipe is oh so tasty and simple to make.

blueberry pie with graham cracker crust on a white plate topped with whipped cream
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In my book, fresh blueberries mean it’s time to make some scrumptious pie.

Whether you go to the U-PICK and harvest a bunch of nice fat blueberries yourself, get them at the farmer’s market, or score some while grocery shopping, you’ll be set to make this simple pie recipe.

When you pile lots of fresh blueberry pie filling into a buttery, graham cracker crust, you create an irresistible flavor combo that really sets this pie apart. 

And once it’s topped with a big dollop of zesty lemon whipped cream, the entire dish becomes extraordinary! 

Your favorite people will go nuts for how amazing this easy blueberry pie tastes. Believe me. They’ll want seconds, so be sure to make plenty.

❤️ Why you’re going to love this!

  • It’s a perfect chilled dessert for summer.
  • Super easy to shop for and make
  • A gorgeous dish to plate and serve
  • Bursting with sweet, juicy blueberry goodness.

Key Ingredients and Substitutions

ingredients for blueberry pie: blueberries, sugar, cornstarch, water, salt, butter, graham crackers

Graham Cracker Crumbs- Graham cracker crumbs are the main ingredient in the crust for this pie. I really like how rich and cookie-like this homemade crust tastes. If you’re short on time or don’t own a pie pan, a ready-made crust will do.

Fresh blueberries- Sweet, ripe blueberries are what this pie is all about. If for some reason you’re not finding wonderful enough blueberries, feel free to experiment with other kinds of berries, like raspberries or blackberries. But then, of course, you’ll need to rename your pie.

Cornstarch- Cornstarch matters. Its presence creates the clear, glossy thickening component that holds your blueberry pie filling together. If you’d rather use a healthier, gluten-free ingredient, you can thicken with arrowroot powder. It too will give you a nice glossy result. 

Heavy Cream– You need heavy cream or heavy whipping cream for your lemon whipped cream topping. Half and half won’t work. If dairy isn’t your thing, it’s fine to make a yummy whipped topping from coconut cream.

How To Make Fresh Blueberry Pie


First, you’ll need to make graham cracker crumbs.

  • Break up your crackers, into the bowl of your food processor.
  • With the S blade, pulse away until you have crumbs. Gotta love tools that make things faster and easier! 
  • Next, combine the graham cracker crumbs, sugar, and melted butter in a large bowl.
  • Mix well, and press into a pie plate. Bake at 350° for 7 minutes. Cool completely. 
4 picture collage with instructions for making a graham cracker crust
  • Mix well, and press into a pie plate. Bake at 350° for 7 minutes. Cool completely. 


  • Mix the cornstarch with a couple of tablespoons of water and set aside. 
  • Place water, sugar, and salt into a medium saucepan and bring to a boil for 1 minute.
  • Remove from heat. Add the cornstarch slurry, and then return to heat.
4 picture collage with steps to make blueberry pie filling
  • Bring to a boil until thick and glossy. Stir in a tablespoon of butter, and cool completely
blueberry pie filling in a sauce pan showing the thick and glossy texture


  • When the mixture is totally cooled, gently fold in 3 cups of the fresh blueberries.
  • Pour it all into the pie crust.
  • Layer the top with the remaining berries, and chill until set (about 3 hours).


  • Combine heavy whipping cream, sugar lemon zest, and lemon juice in the bowl of a stand mixer.
  • Beat on high with the wire whip attachment, until soft peaks form. A hand mixer or any other brand of stand mixer will do a great job too.


Slice and serve chilled with your luscious lemon whipped cream on top. My oh my! It’s blueberry pie!

completed fresh blueberry pie next to plates and pie server

Chef’s Tips and Variations

  • Dry your blueberries- Before you begin making your crust, wash your blueberries, spread them out on a clean kitchen towel, and pat them dry with another towel. Let them continue to air dry as you make the crust and the cornstarch mixture. Extra moisture can loosen the consistency of your pie filling, so this step is important.
  • Easy does it graham cracker crumbs If you don’t own a food processor, toss the graham crackers into a Ziploc bag, seal it up (releasing as much air as possible) and with a rolling pin, gently pound and roll over them until you have crumbs. 
  • Chill your bowlCreating whipped cream out of cream will happen faster if the bowl of your stand mixer and the wire whip beater are cold. Put them both  in the fridge or freezer for 10-15 minutes before you need them.  This tip goes, no matter what type of mixer you’re using. 
  • Cool really means coolWhen the recipe says to cool something completely, that means that you should wait until that component isn’t even a little bit warm. This makes a difference when you want your pie filling to set up perfectly.
two slices of blueberry pie plated next to whole pie

Frequently Asked Questions

Can I use frozen blueberries for this recipe?

Though frozen blueberries work great in baked pies, I don’t recommend them for this fresh blueberry pie recipe. Once frozen berries thaw, they can be mushy and put off a lot of juices that interfere with texture and the ability of the filling to set up. 

Would it work okay if I mix in some other fresh berries, like strawberries?

I love this idea! Since blueberries, strawberries, and lots of other berries are all ready around the same time, mixing things up would be fabulous and no doubt, taste incredible! It should work just fine.

What if I want to make little individual pies with this recipe?

Cute! Totally doable. Just split your 3 main components into smaller proportions and assemble as you like. This is a handy and fun way to serve fresh blueberry pie at a larger gathering or picnic, where cutting up a pie could be tricky or messy.

Serving Suggestions

This cool, perfect-for-summer pie makes an ideal dessert to finish off a tasty meal!  Here are some main courses that would be a fantastic addition to this dessert.


If by chance, any of this scrumptious berry pie is leftover, you’ll want to cover it or place it in an airtight container in your refrigerator.

It should keep okay for 3-4 days. Someone will probably gobble it up before that much time passes anyway. Sorry, this is not a pie that freezes well.  Keep it cold, but not frozen.

Store the lemon whipped cream separately in its own airtight container in the fridge. It’s easy to dollop some on when you cut a slice.

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📋 Recipe

blueberry pie with graham cracker crust on a white plate topped with whipped cream

Fresh Blueberry Pie with Lemon Whipped Cream

A no-cook Fresh blueberry pie made with a graham cracker crust and whipped cream
5 from 5 votes
Print Pin Rate Save
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
Chill time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8
Calories: 370kcal
Cost: $10


  • 9 inch pie plate



  • 1 1/2 cups graham cracker crumbs about 10-11 crackerrs
  • 1/3 cup sugar
  • 6 Tbs melted butter


  • 5 1/2 cups fresh blueberries divided
  • 1 cup water
  • 1 cup sugar
  • 1 tsp salt
  • 1/4 cup cornstarch
  • 1 Tbs butter


  • 1 cup heavy cream
  • 2 Tbs sugar
  • 2 tsp lemon zest
  • 1 Tbs lemon juice


To make the crust

  • Using a food processor, break up the crackers, and pulse until you have crumbs. Alternatively, place the crackers in a Ziplock bag, release as much air as possible, and use a rollign pin to gently pound and roll into crumbs.
  • In a medium bowl, combine graham cracker crumbs, sugar, and butter, and mix well.
  • Press into pie plate.
  • Bake at 350 for 7 minutes.
  • Cool completely.

To make the filling

  • Mix cornstarch with a couple of tablespoons (or more) of water and mix well. It should be a white liquid with no lumps. Set aside.
  • Place 1 cup of water, 1 cup of sugar, 1 tsp salt and 1 cup of blueberries in a medium saucepan.
  • Bring to a boil and boil for 1 minute.
  • Remove from heat and add cornstarch slurry.
  • Return to heat, bring a boil until mixture is thick and shiny.
  • Remove from heat and add 1 Tbs butter.
  • Cool completely.
  • When the mixture is cooled, gently fold in 3 cups of fresh berries.
  • Pour the blueberry mixture into the pie crust.
  • Top with remaining 1 1 /2 cups fresh blueberries.
  • Chill until set (about 3 hours)

To make the topping

  • Combine heavy cream, sugar, lemon zest and lemon juice in a stand mixer.
  • Beat until soft peaks form.
  • Serve pie chilled topped with lemon whipped cream.


  • Cool means really cool! Make sure there is not a bit of warmth left in your filling, this helps it set up best. 
  • You can use a hand mixer to beat your whipped cream if you don’t have a stand mixer.
  • Chilling your bowl and beaters/wire whisk helps make whipped cream faster and keeps it from warming up. 
  • A store-bought graham cracker crust will work if you don’t want to make your own, but I still prefer the homemade version. 


Calories: 370kcal | Carbohydrates: 67g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 487mg | Potassium: 106mg | Fiber: 3g | Sugar: 50g | Vitamin A: 365IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg
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Update Notes: This post was originally published on August 10, 2015, but was updated with some new photos, step-by-step instructions, and updated notes and tips in September of 2021.

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  1. For this recipe, fresh blueberries are recommended. After berries are frozen and thawed, they have a mushy, watery texture. One of the things that is so yummy about this recipe is the fresh berry flavor and texture. I’m sorry they are hard to get right now, that’s a bummer! Here’s a thought:

    I think you could use frozen berries for the part of the recipe that you cook the berries to make the filling. That amount is 1 cup.But the part where you add the fresh berries to that mixture after it’s cooled, and to the top need to be fresh. However you’re still left with the recipe calling for 3+ more cups of fresh berries. So I’m not sure how helpful that is. You could try playing with the recipe to make a blueberry filling (using frozen berries) on the stove top, letting that cool, and then fill the graham cracker pie crust– won’t be the same, but a way to use frozen. If you try it, come back and let me know how it goes. Best of luck!!

  2. In the fresh blueberry pie with whipped topping, is it possible to use frozen blueberries, since fresh are currently a challenge to find in my area? If so, what is the procedure to use frozen?

  3. I’m so glad you enjoyed it!! It’s definitely rare to find great blueberries this time of year. Merry Christmas and happy new year! Thanks but taking the time to let me know how much you liked it.

  4. 5 stars
    Best Bluberry Pie we have ever eaten!
    What a show stopper to have so many fresh berries in the pie – and the lemon whipped cream! It was a huge hit for Christmas Eve dinner! I was so glad the stores were stocked with beautiful berries. Seriously divine!

  5. Thanks Martie! A blueberry patch–that’s awesome. If I had one, I can pretty much guarantee that the blueberries would never make it in the house. Ha!

  6. Love a blueberrie pie – I have several bags of frozen from last summer still in my freezer that Im still looking to use, so this could be the trick! And I love that you used a graham cracker crust instead of the traditional pie crust, sounds delish! Thanks for sharing at the Lou Lou Girls Fabulous Party!

  7. 5 stars
    I’m always on the hunt for easy, delicious recipes using fresh blueberries! We have a huge blueberry patch and the berries are already weighing down the branches…I’m watching every day for one to be ripe so I can eat it! Lol! Thanks for sharing, I’m pinning this one! 🙂