Fresh Blueberry Pie

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.

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!

Key Ingredients and Substitutions

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

STEP 1 | MAKE THE CRUST

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. 

• Mix well, and press into a pie plate. Bake at 350° for 7 minutes. Cool completely. 

STEP 2 | START YOUR FILLING

• 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.

• Bring to a boil until thick and glossy. Stir in a tablespoon of butter, and cool completely

STEP 3 | ADD THE BLUEBERRIES

• 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).

STEP 4 | WHIP THE TOPPING

• 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.

STEP 5 | SERVE AND ENJOY

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

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 bowl- Creating 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 cool- When 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.

Frequently Asked Questions

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.

• Stuffed Flank Steak Pinwheels
• Low Carb Meatloaf
• Savory Grilled Chicken with Easy Roasted Vegetables

Storing

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

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

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

Author: Chellie Schmitz

Cost: $10

Equipment

• ▢
  9 inch pie plate

Cook ModePrevent your screen from going dark

Ingredients

Crust

• ▢ 1 ½ cups graham cracker crumbs about 10-11 crackerrs
• ▢ ⅓ cup sugar
• ▢ 6 Tbs melted butter

Filling

• ▢ 5 ½ cups fresh blueberries divided
• ▢ 1 cup water
• ▢ 1 cup sugar
• ▢ 1 teaspoon salt
• ▢ ¼ cup cornstarch
• ▢ 1 Tbs butter

Topping

• ▢ 1 cup heavy cream
• ▢ 2 Tbs sugar
• ▢ 2 teaspoon lemon zest
• ▢ 1 Tbs lemon juice

Instructions

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 teaspoon 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.

Notes

• 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. 

Nutrition

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.