Blueberry Pie {No Bake} is an easy-to-make, refreshing pie made with fresh blueberries over a graham cracker crust topped with whipped topping. Try my Blueberry Lemon Heaven Dessert for another no-bake blueberry dessert.

Slice of Blueberry Pie
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No-Bake Blueberry Pie 

There is something glorious about a no-bake dessert, especially in the summertime. This blueberry pie {no bake} is made with fresh blueberries and topped with homemade whipped topping. And, you can even make it easier by using a store-bought graham cracker crust and cool whip, if you choose.

Adding Blueberries to No Bake Blueberry Pie

Blueberry Pie Ingredients

This no-bake blueberry pie is really simple to put together. It starts with a graham cracker crust and then is filled with a blueberry mixture and topped with whipped cream.

Crust: To make the crust, it is just a matter of combining graham cracker crumbs and melted butter. You could also use a storebought crust.

Filling: The filling is made on the stovetop, but that is the only cooking needed in this recipe. It’s a blueberry sauce made with fresh blueberries. You could also use frozen blueberries.

Topping: Have you tried making your own homemade whipped topping? It’s light and creamy and would complement this pie so well. Storebought cool-whip would also work.

Cut Into Blueberry Pie

Can I Use a Store-Bought Crust?

Absolutely! To simplify this no-bake dessert even more, feel free to pick up a store-bought 9-inch graham cracker pie crust! Shortbread crust would also be fantastic.

Can I Use Frozen Blueberries?

Yes, you can use frozen. The blueberries are cooked on a stove-top so if you are cooking them right from frozen, the time it takes to come to a boil may be increased.

Slice of No Bake Blueberry Pie

More Summer Pies

4.82 from 11 votes

Blueberry Pie {No Bake}

Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Blueberry Pie is a refreshing, no-bake pie made with fresh blueberries over a graham cracker crust topped with whipped topping.




  • 1 cup (200 g) granulated sugar
  • 3 tablespoons cornstarch
  • teaspoon kosher salt
  • ¼ cup water
  • 4 cups fresh blueberries, divided
  • whipped cream, for topping



  • In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
  • Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.


  • In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
  • Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.
  • Once cooled, fold in remaining blueberries and pour the mixture into the crust.
  • Place pie in the refrigerator to chill for 2 hours, or until set.
  • Serve topped with whipped cream.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I love blueberries so this recipe looks great. I’d suggest you include nutritional information for all your recipes. It would be valuable information to readers that care about nutrition.

  2. LOVE YOUR RECIPES i am living in Northern Ireland and learning to use the oven etc. this recipe makes it easy

  3. Loved reading all your lovely summer no-bake pie recipes, and cupcakes.
    I bake often, too, and always appreciate a new “take” on a cupcake.
    Thanks for sharing. You made my day!

  4. Listen the recipe tells you what in it and how much… if you eat the whole pie, you get all that’s in it, if you eat half, you get half, you eat 3/4th you get 3/4th, so on so forth. It’s not complicated!

    1. Hi…followed instructions but the sugar and cornstarch crystallized and the entire bottom of mt pan was a layer of rock hard sugar. What did I do wrong?

      1. Hi Donna! The recipe indicated low heat. Sounds like you might have had the heat high, which caused some crystallization. That can also happen if the water is not added.

  5. My family loved this, even my kids who don’t usually eat blueberries are some. My husband rated this in his top five desserts ever!

  6. Having visited Maine many, many times, I ate a no-bake “fresh Blueberry” pie made with their smaller blueberries every time I visited. It was my favorite and staying at a B-n-B each time, the owner showed me how they make it. It is VERY similar to your recipe, but has a regular crust, like a pumpkin pie, etc. Try it with that crust sometime and see if you like it. I love it that way!

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