Blueberry pie epitomizes the essence of summer with its fresh, fruity flavor and cool, refreshing taste. This no-bake version simplifies the classic dessert, making it accessible for cooks of all levels. Featuring plump, juicy blueberries encased in a buttery graham cracker crust and topped with light, airy whipped cream, this pie is a delightful treat that combines simplicity with the timeless appeal of homemade pie.
Ingredients
Crust:
- 1 ½ cups (10-12 sheets) honey graham crackers, finely crushed
- 6 tablespoons (85 g) unsalted butter, melted
Filling:
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- ¼ cup water
- 4 cups fresh blueberries, divided
- Whipped cream, for topping
Preparation
Crust:
- Combine the crust ingredients: In a small bowl, mix the melted butter with the graham cracker crumbs using a fork, ensuring each crumb is coated with butter to create a cohesive mixture.
- Form the pie base: Transfer the buttery crumbs to a 9-inch pie dish. Flatten them with your hand before using a kitchen glass to press the mixture evenly across the bottom and up the sides of the dish. This will form your crust.
Filling:
- Cook the base: In a large saucepan over low heat, whisk together the sugar, cornstarch, and salt. Gradually add the water, stirring constantly, until the mixture is smooth.
- Add the berries: Incorporate half of the blueberries into the saucepan. Bring the mixture to a boil, stirring frequently, and let it cook until it thickens, about 2 minutes.
- Cool and combine: Remove from heat and allow the mixture to cool. Once cooled, fold in the remaining blueberries and gently pour the filling into the prepared crust.
- Chill the pie: Refrigerate the pie for approximately 2 hours or until it is firm and set.
COOKING Note
While preparing the filling, ensure the mixture is thick enough to hold the berries in place but not so thick that it becomes jelly-like. The key is to achieve a consistency that allows the pie to set while maintaining the burst of fresh blueberry flavor.
Serving Suggestions
Serve this blueberry pie chilled, topped with a generous dollop of whipped cream. For an extra touch of elegance, garnish with fresh blueberry clusters or mint leaves.
Tips
- For a crunchier crust, you can bake the graham cracker base at 350°F (175°C) for 10 minutes before adding the filling.
- To prevent the crust from becoming soggy, chill it in the refrigerator for about 30 minutes before adding the filling.
- If fresh blueberries are not available, frozen blueberries can be used, but ensure they are thawed and well-drained to avoid excess moisture in the pie.
Prep Time
- Prep time: 20 minutes
- Chill time: 2 hours
- Total time: 2 hours 20 minutes
Nutritional Information
- Calories: Approximately 300-400 per slice
- Protein: 2-3 g per slice
- Sodium: 200-300 mg per slice
Conclusion
This no-bake blueberry pie is a quintessential summer dessert that's both easy to make and delightfully refreshing. Its combination of sweet, tangy blueberries and creamy whipped topping on a crunchy graham cracker crust makes it a favorite among all age groups. Whether for a casual family dinner or a festive summer gathering, this blueberry pie promises to be a crowd-pleaser, encapsulating the joy and simplicity of summer eating.
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