A NO_BAKE blueberry pie that is better than a 2-crust blueberry pie!!

You make the filling on top of the stove. Add it to a baked pie crust! Voila!

Better than a time-consuming 2-crust!

My sister Annie gave me this great recipe. It is so good!

I make this version of blueberry pie more than the baked, 2-crust version.

Everyone loves it! Try it, you’ll like it!


No-Bake Blueberry Pie – Best! Fast and Easy!

The BEST NO-BAKE Blueberry Pie! I make this one more than the 2-crust blueberry pie, it is so-oo good! Everyone loves it!
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Prep Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 264


  • 1 9-inch pie shell baked
  • ¾ cup sugar
  • tablespoons cornstarch
  • ½ teaspoon salt
  • 2/3 cup water
  • 4 cups blueberries divided
  • 2 tablespoons butter
  • 2 teaspoons lemon juice


  • Combine the sugar, cornstarch, and salt in a medium saucepan.
  • Stir in the water, then stir in only 2 cups of the blueberries. Cook over medium high heat. Stir until thick.
  • Stir in the butter and lemon juice. Remove from the heat and let it cool for 5-10 minutes.
  • Fold in the last 2 cups of blueberries. Pour the filling into the baked pie shell.
  • Put the pie into the refrigerator.
  • When it is completely cooled, cover the pie and store it in the refrigerator.
  • Serve the pie chilled.


SERVING:  I really love the pie just as it is!   But go ahead!  Serve it with whipped cream or ice cream if you want!
Calories: 264kcal | Carbohydrates: 44g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 274mg | Potassium: 84mg | Fiber: 2g | Sugar: 26g | Vitamin A: 128IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg

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