Summertime blueberry pie

Total Time
8 min
3 min
5 min
Get creative during the summer when fresh berries are plentiful, and bake them into a pie! For some, baking may be a daunting task, but the good news is this recipe only requires five ingredients! You can use a pre-made pie crust to expedite the baking process, too. We recommend using blueberries, but you can also replace 2 cups of the uncooked blueberries with 2 cups of raspberries for a tarter taste. And, as an added bonus, you don't even have to bake this pie, so you can keep the heat out of your kitchen!



2 Tbsp


2 Tbsp

fresh blueberries

6 cup(s), 3 pints


½ cup(s)

graham cracker pie crust prepared from recipe

6 oz


  1. Whisk together the cornstarch and water in a large saucepan until smooth. Add 3 cups of the blueberries and the sugar. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the side of the saucepan with a wooden spoon to crush them. Cook, stirring constantly, until the mixture thickens and boils, about 1 minute.
  2. Remove the saucepan from the heat and stir in the remaining blueberries. Pour the filling into the prepared crust. Refrigerate until the filling is set, at least 5 hours or up to overnight. Cut into wedges. Yields 1/8 pie per serving.

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