Blueberry Pie with Graham Cracker Crust

I’ve never met a fruit pie, nay, any pie that I didn’t like. This blueberry pie with graham cracker crust, however, may be the one that takes the cake, erm, pie. Like many other favorite graham cracker crust pie recipes, this summer delight has an easy-as-can-be filling. In this instance, the filling takes less than five minutes to prepare and features a bounty of fresh, ripe blueberries.

This is one of the easiest blueberry pie recipes because the filling doesn’t bake in the crust. Instead, the blueberry filling is made entirely on the stovetop (similar to blueberry preserves) and then spooned into a store-bought crust. Finally, the whole pie is chilled until you’re ready to serve. This method is for anyone who has tried other fruit pie recipes only to end up with a sad, soggy-bottomed pie. Try it once and we promise this graham cracker crust berry pie will be your go-to slice of the summer.

Ingredients for a Blueberry Pie with Graham Cracker Crust

• Sugar: Sugar sweetens the blueberry pie and helps draw the juices out from the fruit, creating a thick, divine filling.
• Cornstarch: There are many types of pie thickeners, and cornstarch is one of our favorites.
• Salt: Even in baking sweet and fruity desserts, salt is important for enhancing the flavors in the pie and tempering an excess sweetness.
• Water: While the berries release a lot of water during cooking, a little extra water helps dissolve the salt, sugar and cornstarch so the filling is smooth and lump-free.
• Blueberries: Blueberries are one of our favorite superfoods, jam-packed with vitamin C and other antioxidants.
• Graham cracker crust: Nothing makes this scrumptious blueberry graham cracker crust pie easier than a store-bought crust.
• Whipped cream: A dollop of whipped cream or whipped topping is the perfect, dreamy way to crown each slice of this summer pie recipe.

Directions

Step 1: Make the filling

In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the water, stirring until smooth, and then add 2 cups of fresh blueberries. Bring the mixture to a boil and cook, stirring occasionally, until thickened, one to two minutes. Remove from the heat and allow the filling to cool to room temperature.

Step 2: Fill the crust

Once the filling has cooled, stir the remaining blueberries into the mixture. Spoon the blueberry filling into the crust, then cover and refrigerate the pie until chilled, one to two hours. Serve with whipped cream, if desired.

Editor’s Tip: Allow the filling to cool completely before filling the pie. If warm, emitted steam from the filling will get trapped and condense, leading to a soggy crust.

Blueberry Pie with Graham Cracker Crust Variations

• Add warm spices: If cooler weather is on the way, add fall spices like cinnamon, ginger, cloves or nutmeg. All are warm spices that pair nicely with blueberries. Add up to 1/2 teaspoon to the pie filling for a little extra zing.
• Brighten with citrus: A few teaspoons of your favorite citrus zest (e.g., lemon, lime or orange) can help cut through the sweetness of the berries to bring balance to this graham cracker crust berry pie.
• Change the crust: You can make this pie using a traditional butter crust recipe or a crumb crust with Nilla wafers, chocolate cookies or nuts.

How to Store Blueberry Pie with Graham Cracker Crust

Blueberry graham cracker crust pie should be stored covered with storage wrap or in an airtight pie storage carrier. It can be stored at room temperature (without any whipped cream topping) or in the refrigerator to preserve freshness longer.

How long does blueberry pie with graham cracker crust last?

If stored at room temperature, blueberry pie should be enjoyed within a day or two. If refrigerated, it will stay fresh for up to five days.

Can you freeze blueberry pie with graham cracker crust?

Yes! It’s easy to freeze pie, especially pies with fruit filling. To freeze blueberry pie with graham cracker crust, cover it tightly with storage wrap and aluminum foil, then freeze it for up to three months. Allow the pie to thaw in the refrigerator before serving.

Blueberry Pie with Graham Cracker Crust Tips

Can you use frozen blueberries for blueberry pie?

Yes. In most cases, you can use frozen blueberries instead of fresh blueberries for pie, and you don’t even have to thaw them first. If you are concerned about extra water content, toss the blueberries lightly in a bit of flour before adding them to the recipe. The flour will act as an insurance policy, absorbing any extra water the berries release while cooking; it will also help thicken the filling.

How do you make a homemade graham cracker crust?

To make our favorite homemade graham cracker crust, combine 1-1/2 cups crushed graham cracker crumbs (about 24 squares) with 1/4 cup granulated sugar and 1/3 cup melted butter. Stir until the mixture resembles wet sand, then press onto the bottom and up the side of an ungreased 9-inch pie plate. Bake at 375°F for 8 to 10 minutes until lightly browned. Cool completely on a wire rack before filling.

How do you make mini blueberry pies with graham cracker crusts?

You can make oh-so-adorable miniature blueberry pies with graham cracker crusts by swapping the 9-inch crust for four to six miniature graham cracker crusts from your grocer’s baking aisle. Alternatively, make the homemade graham cracker crust outlined above and press the mixture into 4-inch disposable pie plates.

What should you serve with blueberry pie with graham cracker crust?

This no-bake blueberry pie requires nothing more than a dollop of sweetened whipped cream or a scoop of ice cream. A sprinkle of warmly spiced granola from scratch is also a nice touch for some crunch.