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no bake blueberry pie

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

For a quick and easy dessert, without heating up the kitchen. The Blueberry of the genus Vaccinium, is a native American species. Early settlers cherished the fruit as a staple ingredient in foods and medicines. They incorporated the berries into their diets, eating them fresh off the bush and adding them to soups, stews, and many other foods. North America is the worlds leading blueberry producer, accounting for nearly 90% of world production at the present time.

(1 rating)
yield 6 / 8
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For no bake blueberry pie

  • 1
    9 inch baked pie crust
  • 4 c
    fresh blueberries, divided
  • 3/4 c
    granulated sugar
  • 2 1/2 Tbsp
    cornstarch
  • 2 Tbsp
    cold water
  • 2 Tbsp
    fresh squeezed lemon juice
  • 1/2 tsp
    ground cinnamon
  • sweetened whipped cream or whipped topping
  • or vanilla ice cream

How To Make no bake blueberry pie

  • 1
    Fill baked pie crust with 3 cups blueberries. In a pan, crush remaining 1 cup blueberries and stir in sugar; cook over medium heat, stirring, until sugar is dissolved.
  • 2
    Stir together cornstarch, water and lemon juice; add to blueberry mixture along with cinnamon. Cook stirring, until mixture boils and thickens; spoon over blueberries in baked pie crust. Refrigerate at least 1 hour or up to 8 hours.
  • 3
    Serve with fresh whipped cream, whipped topping or vanilla ice cream.
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