A fresh and vibrant blueberry pie recipe that lets you take advantage of summer’s blueberries without having to heat up the kitchen.
Even better is the fact that this no bake pie is low sugar and uses maple syrup as the main sweetener, which really allows the blueberry flavor to shine!
This recipe is sponsored by the Oregon Blueberry Growers.
Blueberries – well, any berry really – are my favorite fruit. Imagine how wonderful it is, then, to live in Oregon which is known for growing some of the country’s best berries. In fact, our state grew the most blueberries in the nation in 2018 and are on track to produce even more in 2019.
Lucky, lucky me – and you, if you are a berry lover like me, since you can probably find Oregon blueberries at a store near you. I literally wait all year for berry season!
My whole family feels the same way, so we eat our way through summer’s berries in simple desserts like these berry and whipped cream parfaits and then freeze what we can’t eat to enjoy all through the winter.
So I definitely like to pick and freeze berries as many berries as I can.
When I was thinking about what type of recipe to share with you that featured Oregon blueberries, I knew a no bake feels-like-summer dessert would hit that sweet spot (see how I did that?) between easy and yet still special.
For me, pie fits that slot, since it’s not something I make all the time.
But can pie really be “easy as pie?” Yes, if it’s this no bake blueberry pie that’s cool, flavorful, and just lightly sweetened.
You can also watch the video to see how easy it is to make this no-bake pie.
This is the perfect dessert for your next cookout or potluck – plus you can feel good about eating it at the same time!
That’s because not only are blueberries a superfood (see more on that below), there is no refined sugar in the recipe, either. And the maple syrup, honey, and coconut sugar amounts used are a lot less than typical desserts.
As I’ve been lessening the sugar in recipes like this over the years I’ve noticed that the flavor just seems to explode, and this is no exception. This is not just an indistinct sweet glaze – it bursts with blueberry flavor!
What are the health benefits of blueberries?
Blueberries are low calorie and yet are some of the most nutrient dense berries, containing fiber, vitamins C & K, manganese, and smaller amounts of other nutrients. They are also antioxidant powerhouses, with one of the highest levels of any fruits and vegetables.
Some studies have even shown that blueberries can help lower blood pressure, help prevent heart disease and maintain brain function, as well as reduce muscle damage after exercising and more. (source)
So, “superfood?” Yeah.
Where can I find Oregon blueberries?
I’ve grown blueberries for years – you can see some of my growing tips, plus a lot more recipes for cooking and preserving with blueberries in this Ultimate Blueberry Guide – but when I need a bunch for freezing and preserving, I head to a u-pick farm.
If you are local or are going to be visiting Oregon in the summer, I encourage you to find a u-pick farm and experience for yourself the summer tradition of berry picking to eat fresh and freeze for the winter. It’s such a fun thing to do with family and friends! To find a farm near you, visit this page on the Oregon Blueberry Growers site.
No Bake Blueberry Pie Recipe
How is this blueberry pie healthier?
I’ve done a couple things to make this a healthier dessert option (besides the fact that it’s full of good-for-you Oregon blueberries!):
- Lowered the total amount of sweeteners in all three layers: crust, filling, and topping.
- Used pure maple syrup in the filling and a touch of honey in the whipped cream.
Combining maple syrup and blueberries is really a match made in heaven – the maple provides just a touch of sweetness while still letting the blueberry flavor come through.
When I’ve tried using honey in recipes like this with berries, the flavor of honey tends to take over – not so with maple syrup! I’ve made batches of this maple-sweetened jam with blueberries before, too, and it’s wonderful both ways.
I also made this blueberry pie filling without cornstarch. I used arrowroot powder which substitutes 1:1 for cornstarch in pie fillings like this. You can definitely use cornstarch, though I would be sure to get an organic, non-GMO labeled brand.
Blueberry Pie Ingredients
- Blueberries
- Pure maple syrup
- Arrowroot powder (or organic corn starch)
- Butter
- Lemon
- Whipped cream
- Honey
- Prepared crust (or crumb crust recipe included below)
Can you make this blueberry pie with frozen berries?
Yes! Both fresh and frozen berries work wonderfully in this recipe.
Blueberry Pie Recipe
The steps to this recipe for refrigerated blueberry pie are super simple – just what we’re looking for in the summer, right?
After deciding what type of blueberry pie crust you want – you can make the simple graham cracker crust recipe provided in the full recipe below, use your own favorite crumb crust, or even use a store-bought crust – you just add all the filling ingredients into a saucepan. It takes just a few minutes to cook until thickened and some of the berries start to pop.
Using fresh blueberries? Use this pro tip:
Press a potato masher into the cooling filling to mash about half of the blueberries in the pan so that the glaze has more blueberry flavor and full blue color. This is why you don’t cook all the blueberries at once so that after mashing you can add more blueberries for that fresh blueberry flavor.
If you’re using frozen berries you’ll find you won’t need to worry about this, as they tend to break apart easier when cooked.
Pour the filling into the prepared crust.
I added a few more blueberries to the top, because more blueberries is a good thing. You don’t have to, though.
Now just pop the blueberry pie into the refrigerator for 2-4 hours – overnight is actually best for cutting, which makes this a great make-ahead option.
Make the whip cream honey topping a couple of hours before you’ll be serving the pie and spread over the chilled filling.
Serve the pie right away after topping. It can also be put in the refrigerator for a few hours before serving without covering (since covering may mess up the whipped cream).
Add a few more fresh berries for decorating the top, slice and serve.
Be prepared for the comments about how delicious it is – no one ever guesses that there’s any less sugar than other pies, only that it’s so good and a taste of summertime, no matter what time of year it is!
How long will this blueberry pie last in the refrigerator?
You can make this a day or two in advance of when you want to serve it, but hold off on topping it until just a few hours before serving.
Leftover pie is good for about 2-3 days before the topping starts drying out and the filling bleeds through. It’s still okay to eat for about a week, it’s just not as pretty.
No Bake Blueberry Pie Recipe (Low Sugar)
Ingredients
Pie:
- 9 inch crumb crust (see recipe below or use a favorite crumb crust OR baked regular pie crust)
- 1/2 cup pure maple syrup
- 3 tablespoons arrowroot powder or cornstarch
- 1/8 teaspoon salt
- 2/3 cup cold water
- 4 cups fresh or frozen blueberries, divided
- 1 tablespoon butter
- 1 lemon, juiced and zested (juice should equal 1 tablespoon)
Whipped Cream Honey Topping:
- 1 cup heavy whip cream
- 2 tablespoons honey
Instructions
Make Pie:
- Prepare pie crust, depending on what you're using* (make, bake, and/or thaw). Have crust ready and cooled before proceeding with the recipe.
- In a 3-quart saucepan combine the syrup, arrowroot or cornstarch, salt, and water, whisking until smooth. Add 3 cups of the blueberries and bring to a boil while stirring constantly. Cook 1-2 minutes or until thickened. Remove from heat.
- TIP: If using fresh berries, most might be still whole - use a potato masher to mash some of the berries until the filling takes on a blue color and about half of the berries are still intact.
- Add butter, lemon juice, zest, and the remaining 1 cup of blueberries. Stir until the butter has melted.
- Cool 10 minutes before pouring into prepared pie crust. Refrigerate for 2-4 hours or overnight (the longer the refrigeration, the easier it will be to cut).
Whip Cream Honey Topping:
- 1 to 2 hours before serving, add the cream and honey to the bowl of a stand mixer (or large mixing bowl to use with a hand-held mixer). Whip until soft peaks form.
- Spread the topping over the pie filling evenly. Refrigerate until serving.
- Serve with additional blueberries sprinkled on top, if desired. Refrigerate leftovers for 1-2 days in air proof containers.
Notes
- 1 1/2 cups graham cracker crumbs (about 1 sleeve of crackers)
- 1/4 cup coconut sugar (or brown sugar)
- 7 tablespoons butter or coconut oil
- pinch of salt
- Mix all the ingredients in a food processor (just add the crackers, whir them until fine and then add the remaining ingredients). Mix until clumps start to form.
- Dump into a 9-inch pie pan and press evenly on bottom and up sides. TIP: use the bottom of a measuring cup to press into pan.
- Choose Baked or No Baked Crust: To bake, heat oven to 325 degrees and bake for 10 minutes and then let cool. For a no baked crust, refrigerate immediately while proceeding with the recipe.
Nutrition
Check out the Ultimate Blueberry Guide for LOTS more blueberry recipes:
Disclosure: I received product and/or compensation for this post. As always, the opinions, thoughts, and projects are all mine and I will NEVER promote something I don’t love and think you will find helpful – promise! For more info, you can read AOC’s entire disclosure page here.
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Joanna Rainer says
Made this yesterday with British Columbia blueberries – it is delicious. All our guests loved it. Only refrigerated for about 4 hrs so slices did not hold their shape but when it tastes so good, who cares?! Next time will try making the day before and see if the filling gels more. Highly recommended summer dessert – thanks for posting Jami.
Jami says
I’m so glad you all liked it Joanna! Yes, it’s really best the next day as far as cutting, but you’re right, the flavor is good no matter. 🙂