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Blueberry Pie with Graham Cracker Crust Recipe

Blueberry Pie with Graham Cracker Crust Recipe

We live in blueberry country, and this pie is a perfect way to showcase the luscious berries. A neighbor first made this for us several years ago. It’s become our iconic summer treat. —Mrs. R. Ricks, Kalamazoo, Michigan
TOTAL TIME: Prep: 20 min. + chilling YIELD: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


  • 1. In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature.
  • 2. Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream. Yield: 8 servings.

Nutritional Facts

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

Reviews for Blueberry Pie with Graham Cracker Crust

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krisse User ID: 7048020 91002
Reviewed Sep. 1, 2013

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

cindybruns User ID: 5429592 158897
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!"

Charlottemarie User ID: 7144463 142762
Reviewed Aug. 23, 2013

"very good"

Clifton66 User ID: 3725563 81485
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."

slbmbp User ID: 4878619 110925
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."

cantseemtodothis User ID: 7301382 164134
Reviewed Aug. 22, 2013

"I love simplicity, so this works great for me. It's fresh and not too sweet. It was gone in no time. Will make it again today just thinking about it."

jimody User ID: 5623969 91819
Reviewed Aug. 22, 2013

"Wow! What an easy pie to make and the taste was perfect. Not too sweet, but delicious! Freezing blueberries so we can make it all winter long!!!"

drozon User ID: 6482829 159348
Reviewed Aug. 22, 2013

"My husband - who by no means has a sweet tooth - Absolutely loved this! He ate most of it, I'm sure to make it again"

Heather1240 User ID: 7171213 159345
Reviewed Aug. 22, 2013

"This MUST have been good because when I left it on the counter to cool, the family managed to eat all f it before I came home with the ice cream ! YES"

[email protected] User ID: 586842 141388
Reviewed Aug. 22, 2013

"Very easy to make! Enjoyed the fresh blueberries that are in the pie. Will definitely make this pie again."

arizonaparadise User ID: 4876085 158894
Reviewed Aug. 20, 2013

"This turned out just delicious! My husband said it was the best blueberry pie he's ever had! Will make it again soon!"

annemariee User ID: 1044337 91417
Reviewed Aug. 19, 2013

"very easy to make. tasty!"

momarea User ID: 463265 91000
Reviewed Aug. 17, 2013

"I have made this pie for over 40 yrs here in Ontario, Canada. Our family all love it. We live in blueberry country too."

Debbie9 User ID: 34179 110832
Reviewed Aug. 15, 2013

"I changed the sugar to splenda and the pie is still ever bit good. But it is sugar free."

margojnab User ID: 6656442 208025
Reviewed Aug. 15, 2013

"I made this recipe, but slightly different

and YES! It is prize winning,,,second place at our local fair!
You can substitute a baked pastry crust for the graham cracker.
Also, frozen berries of any description work well, as they defrost after you pour the sugar mixture over the top.
Since you don't thaw the berries first and don't cook them, they hold their shape very nicely.
My original recipe used fresh sliced peaches topped with blackberries,
and used 1 cup of the blackberries to make the sugar/cornstarch filling.
In the winter, I used canned peaches and used the syrup with less or no sugar to make the filling.
This is a great way to use those frozen summer berries!"

michellern User ID: 1126206 91817
Reviewed Jul. 26, 2009

"easy and everyone loves it!"

Lin-Dser User ID: 787535 140842
Reviewed Aug. 20, 2008

"I made this with a Nilla wafer crust, and it was a-ma-zing."

pepper6 User ID: 1017789 158893
Reviewed Aug. 2, 2008

"THIS is the very best blueberry pie! And so easy! My whole family loved it."

susiefloozie User ID: 1501865 110830
Reviewed Jul. 30, 2008

"Delicious PLUS easy!"

Queenlalisa User ID: 15400 64067
Reviewed Jul. 11, 2008

"Very good!"

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