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 in sugar, using maple syrup as the main sweetener which really allows the blueberry flavor to shine.
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Blueberries - well, actually all berries - are my favorite fruit. Imagine how wonderful it is for me to live in Oregon which is known for growing some of the country's best berries.
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 berry crisp with an amazing "big" crumb topping and berry and whipped cream parfaits.
And of course I 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.
For an easy yet special feels-like-summer-dessert, a no-bake pie hits that sweet spot (see how I did that?) 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.
This is the perfect dessert for your next cookout or potluck - plus you can feel good about eating it at the same time with the goodness of the berries along with the lower sweetener amounts.
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 with a few berries - it bursts with blueberry flavor!
(Scroll to recipe card below for quantities and the full steps to make this recipe.)
Blueberry Pie Ingredients
Here's what you'll need to make this recipe:
- Fresh blueberries
- Pure maple syrup
- Arrowroot powder (or organic corn starch)
- Butter
- Lemon - whole lemon to use the juice and zest.
- Whipping cream - either heavy whipping cream or regular whipping cream.
- Honey - this sweetens the whipping cream perfectly without the flavor that maple syrup gives.
- Prepared crust - store bought or the crumb crust recipe included in the card below.
Why Maple Syrup?
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.
The steps to this recipe for refrigerated blueberry pie are super simple - just what we're looking for in the summer, right?
Add the syrup, water, salt and arrowroot powder to a saucepan with 3 cups of the berries and cook a few minutes until thickened and some of the berries start to pop.
Make the simple graham cracker crust recipe provided in the recipe below, use your own favorite crumb crust, or a store-bought crust.
PRO TIP: Using fresh blueberries? 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.
Add butter, lemon juice, zest, and the remaining 1 cup of blueberries to the sauce and cool 10 minutes before pouring into prepared pie crust.
Refrigerate the pie without any topping 2-4 hours or overnight for easiest cutting. Before serving whip the cream with honey and spread on top.
You can serve the pie right away after topping or it can be put in the refrigerator for a few hours again before serving - but without a 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!
Ingredient Swaps & Variations
- Use cornstarch instead of arrowroot powder. I used arrowroot powder which substitutes 1:1 for cornstarch in pie fillings. You can definitely use cornstarch, though I would be sure to get an organic, non-GMO labeled brand.
- Can you make this blueberry pie with frozen berries? Yes! Both fresh and frozen berries work wonderfully in this recipe.
- Try maple syrup in the whipped topping. I prefer honey, but you may like the flavor of the syrup.
- Use another berry. This would work really well with blackberries. Raspberries will break down more, so you may need more, but I bet it would be great. To use strawberries, cut them up first.
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)
How is this blueberry pie healthier?
I've done a couple things to make this a healthier dessert option:
- 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.
With just under 250 calories, 34 grams carbs, 12.6 grams fat, and 21 grams sugar, this really is a dessert that can fit into your health goals.
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.
More Blueberry Recipes
Looking for more blueberry recipes to try? Here are a few favorites:
- Easy Blueberry Syrup Recipe - Maple Sweetened to Can or Freeze
- Healthy Blueberry Bars Recipe
- Easy Blueberry Cobbler with Lemon Honey Sauce
- Blueberry BBQ Sauce - 10 Minutes & Low Sugar
Also be sure to check out The Ultimate Blueberry Guide for growing and harvesting tips plus lots of recipe ideas to preserve and cook with delicious blueberries!
Blueberry Pie Recipe No-Bake & Low Sugar
Equipment
- 1 medium saucepan
- 1 9-inch pie plate
Ingredients
Pie:
- 9 inch crumb crust (see recipe in notes below or use a favorite recipe or store bought 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:
- Before serving, whip the cream by adding 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 a few days or up to a week in air tight 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.
Cindi says
This was amazing! Best pie we have ever had. So fresh tasting. We loved it!
Jami says
Awesome, Cindi! So happy you enjoyed it.
Cheryl Bier says
This is the only way to make blueberry pie, in my opinion. SO much better than the baked version that is full of sugar. I usually do make a regular baked pie crust though, but I'm sure the graham cracker crust is delicious. I love all of these maple-sweetened recipes. We almost never use refined sugar, and maple is our sweetener of choice.
Jami says
Thank you, Cheryl - I totally agree!
And I'm glad you're enjoying the maple sweetened recipes - I find I enjoy them much more than heavily sweetened, too. 🙂
AveryB says
This pie was so easy and so good... made a day ahead and it came out perfect. I made it with local berries...some fresh, some frozen... it will be perfect for the 4th of July weekend or anytime!!!
Jami says
I'm so glad, Avery - and totally agree. 🙂
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. 🙂