Blueberry Pie with Graham Cracker Crust Recipe
Blueberry Pie with Graham Cracker Crust Recipe photo by Taste of Home

Blueberry Pie with Graham Cracker Crust Recipe

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We live in blueberry country, and this pie is a perfect way to showcase the luscious berries. A neighbor made this pie for us when we had a death in the family several years ago, and she shared the recipe, too. Our whole family enjoys it.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup water
  • 4 cups fresh blueberries, divided
  • 1 graham cracker crust (9 inches)
  • Whipped cream

Nutritional Facts

1 piece (calculated without whipped cream): 230 calories, 6g fat (1g saturated fat), 0mg cholesterol, 159mg sodium, 46g carbohydrate (35g sugars, 2g fiber), 1g protein


  1. In a large saucepan, combine the sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool to room temperature.
  2. Spoon remaining blueberries into the crust; top with cooled blueberry mixture. Cover and refrigerate for 1-2 hours or until chilled. Serve with whipped cream. Yield: 8 servings.
Originally published as Fresh Blueberry Pie in Country June/July 2006, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Sep. 1, 2013

"aivan ihanaa.tuoreet marjat pääsevät oikeuksiinsa. greetings from Finland"

Reviewed Aug. 25, 2013

"Very easy to put together. It reminded me of making jam. My son loves blueberries so I look for good and delicious recipes!"

Reviewed Aug. 23, 2013

"very good"

Reviewed Aug. 22, 2013

"I've made this recipe for many years and it is wonderful!! I use a regular pastry pie crust and there is enough "glaze" that I can add 4 cups of our locally picked/frozen blueberries to fit into my largest pie plate. I made this pie using fresh peaches just last week and it was absolutely delicious."

Reviewed Aug. 22, 2013

"We really liked this recipe, Next time, I would let the heated mixture cool more before putting in the graham cracker crust. It made the top of the crust get a little moist."

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