Unbaked Blueberry Pie
A delightful no-bake blueberry pie featuring sweet, juicy blueberries enveloped in a tangy lemon-thickened filling, perfect for summer desserts or casual gatherings.
Ingredients
Instructions
- Cook 1/4 cup blueberries in 1 1/4 cups water until soft.
- Strain the cooked berries from the water and discard the berries.
- Add 3/4 cup sugar, lemon juice, and salt to the berry water.
- Mix cornstarch with 4 tablespoons water and add to the mixture to thicken.
- Allow the mixture to cool, then fold in the strained 3 1/4 cups of berries.
- Pour the filling into a baked pie shell and top with whipped cream.
Tips & Substitutions
For a thicker filling, allow the mixture to simmer longer after adding the cornstarch. You can substitute blueberries with other berries like raspberries or blackberries for a different flavor profile. If you prefer a sweeter pie, increase the sugar gradually until desired sweetness is achieved. Consider using a graham cracker crust for a unique twist on the traditional pie shell.
Serving Suggestions
Serve the unbaked blueberry pie chilled, topped with freshly whipped cream for a delightful finish. It pairs beautifully with a glass of Scarlett Sipper for a refreshing contrast. This pie can also be enjoyed alongside a scoop of vanilla ice cream or served with a side of Hot Apple Drink for a cozy dessert experience.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If the filling becomes too soft, you can refrigerate it for a few hours before serving to help it set. Reheat individual slices in the microwave for about 15-20 seconds if you prefer it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Unbaked Blueberry Pie contains roughly 156 calories, with 2g protein, 39g carbohydrates, and 0g fat. It is an excellent source of vitamin C (43% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 749mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw and drain excess water before cooking. This will help maintain the right consistency of the filling. Cooking time may need to be adjusted as frozen berries may release more moisture.
Is there a way to make this pie vegan?
To make this pie vegan, ensure that your pie crust is dairy-free. You can use a vegan whipped topping or coconut cream instead of regular whipped cream for serving. The filling ingredients are naturally vegan, so you can enjoy this dessert without any animal products.
Can I make this pie in advance?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days before filling the pie crust. Just remember to fill the crust right before serving to maintain the best texture and flavor. This makes it a great option for entertaining without last-minute stress.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).