Blueberry Pie

This easy Blueberry Pie is a flavorful dessert recipe that is made with only 6 ingredients. Bursting with fresh blueberries this pie recipe is a keeper!

Blueberries run rampant in this household. There is never a time that we don’t have blueberries around. We love to eat and bake with them so they are always apart of our dessert menu!

I had a sweet reader comment on my Strawberry Pie recipe and wanted to be able to make it into blueberry pie, so I went ahead and did some testing and created this amazingly delicious and easy recipe to share with you.

WHY THIS RECIPE WORKS:

• The jello used in this recipe not only provides amazing flavor it also acts as a binder to really hold the pie in the shape you desire.
• Using a frozen pie crust really saves time and is a great shortcut when you want to whip this pie up quickly.
• The mixture of whole blueberries and burst blueberries really add a depth of color, flavor and texture that sends this recipe over the top!

Some differences that you may notice with this Blueberry Pie recipe rather than your traditional pie is that this recipe is mainly no bake, the only thing baked is the crust, and if you want to go completely no bake you can use a store bought graham cracker crust instead.

Also the use of jello in this recipe rather than a normal recipe makes this pie slightly different in texture and flavor, but trust me when you take that first bite, you will be hooked.

This pie also does not have a top crust, and is served chilled whereas the normal recipes are usually the opposite of that, so you can pretty much call this your new favorite untraditional blueberry pie recipe!

HOW TO MAKE BLUEBERRY PIE, STEP BY STEP:

In sauce pan add your water and sugar and whisk until combined then add in your cornstarch slowly whisking after each little addition until fully smooth and lump free (Photos 1-4).

Add in 1 1/2 cup blueberries and cook, heating until boiling until blueberries reduce and liquid thickens, then remove from heat (Photos 5 & 6).

Add in your Berry Blue jello and whisk until it is combined and dissolved, then set aside to cool (Photos 7 & 8).

While filling is cooling bake your crust until golden, about 10 minutes, make sure not to burn your edges, if needed place tin foil or pie shield over edges so they do not get too browned, remove from oven and cool (Photo 9).

Once filling has cooled to room temperature add in your remaining blueberries and stir until combined, pour into baked and cooled pie crust and place in refrigerator 3 – 4 hours until set (Photos 10-12).

This Blueberry Pie recipe is such a super simple recipe, but takes a little bit of prep effort because of the cooling and setting, but nothing that cannot be handled in a day.

We love to make jello based pies because a variety of fruits can be used in them and they really hold their shape well!

Some of our other blueberry based desserts include Homemade Blueberry Buckle, Overnight Blueberry French Toast Casserole and this No Bake Blueberry Cheesecake!

TIPS AND TRICKS:

• If you want completely no bake use a store bought deep dish graham cracker crust.
• Adding half the blueberries into the sugar and water mixture really gives it a great flavor and helps breakdown some strawberries so the pie won’t be just whole blueberries.
• You can use Berry Blue jello or Grape jello for this recipe, both should yield a similar flavor.
• When cutting the pie, heat up your knife slightly, it helps a get a cleaner cut and slice through the whole blueberries.
• When baking pie crust, if your edges are browning too soon, add some foil around them or use a pie shield.
• Make sure you chill this blueberry pie at least 3-4 hour or even up to 8 to get the best texture and firmness.
• Make sure you add your cornstarch in slowly so minimal lumps will remain, it is ok to have some lumps but make sure it is as smooth as possible.

If this Blueberry Pie is tempting you I encourage you to go make now, it is simple, easy, delicious and fun! A great twist on your traditional favorite.

Other blueberry recipes you might like:

• Blueberry Pancakes
• Lemon Blueberry Cake
• Cheesecake Stuffed Lemon Blueberry Cupcakes

If you’ve tried this BLUEBERRY PIE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Blueberry Pie

This easy Blueberry Pie is a flavorful dessert recipe that is made with only 6 ingredients. Bursting with fresh blueberries this pie recipe is a keeper!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 hour hour

Cook Time: 10 minutes minutes

Chilling: 4 hours hours

Total Time: 5 hours hours 10 minutes minutes

Servings: 8 slices

Calories: 249kcal

Author: Tornadough Alli

Ingredients

• ▢ 1 9" deep disp frozen pie crust, baked
• ▢ 1 cup sugar
• ▢ 1 1/2 cup water
• ▢ 1/4 cup cornstarch
• ▢ 3 1/2 cup blueberries divided
• ▢ 1 3.4 oz pkg Berry Blue Jello
• ▢ Whipped topping optional

Instructions

• In sauce pan stir together your water and sugar until combined, add in your cornstarch a little at a time whisking after each addition until smooth.
• Add in 1 1/2 cups blueberries and heat over medium high heat until blueberries are burst and liquid has thickened, remove from heat.
• Stir in your jello until disolved and set aside to cool to room temperature.
• While filling is cooling bake your pie crust according to package directions, once baked, remove and set aside to cool.
• Once filling has cooled stir in remaining blueberries and pour into cooled crust and place in refrigerator to chill for about 4 hours until set.
• Cut into slices and serve with whipped topping if desired.

Notes

1. If you want completely no bake use a store bought deep dish graham cracker crust.
2. Adding half the blueberries into the sugar and water mixture really gives it a great flavor and helps breakdown some strawberries so the pie won't be just whole blueberries.
3. You can use Berry Blue jello or Grape jello for this recipe, both should yield a similar flavor.
4. When cutting the pie, heat up your knife slightly, it helps a get a cleaner cut and slice through the whole blueberries.
5. When baking pie crust, if your edges are browning too soon, add some foil around them or use a pie shield.
6. Make sure you chill this blueberry pie at least 3-4 hour or even up to 8 to get the best texture and firmness.
7. Make sure you add your cornstarch in slowly so minimal lumps will remain, it is ok to have some lumps but make sure it is as smooth as possible.

Nutrition

Calories: 249kcal | Carbohydrates: 49g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 94mg | Potassium: 70mg | Fiber: 2g | Sugar: 32g | Vitamin A: 35IU | Vitamin C: 6.3mg | Calcium: 9mg | Iron: 0.7mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer