Blueberry Pie with Graham Cracker Crust is a delicious and easy pie made with a flavorful and crumbly graham cracker crust and tasty no-bake blueberry pie filling! This double blueberry pie is made with both fresh blueberries and blueberry compote for the most amazing flavor and texture!
Blueberry Pie with Graham Cracker Crust is a great recipe for any blueberry lover. This fresh blueberry pie recipe is so easy to make and perfect eaten cold with a dollop of whipped cream or vanilla ice cream.
If you love blueberry desserts, try this Blueberry Polenta Cake or Blueberry Lemon Mascarpone Tart. If you love graham crackers, try my Graham Cracker Bars or these S’mores Cookie Bars with crushed graham crackers on top.
You’ll Love this Double Blueberry Pie!
What makes this pie so special is that there are both whole fresh blueberries and a simple blueberry compote for the filling. It’s unlike your traditional blueberry pie and great to make during blueberry season.
I love that the blueberries are the star of this recipe rather than a thick pie crust. The simple graham cracker pie crust adds texture and really brings out the flavor of the blueberries and is much better than traditional pie crust.
This recipe differs from traditional blueberry pies because the filling isn’t baked with the crust. You prepare it ahead of time on the stovetop and pour into the crust to set before serving.
The double blueberry comes from the combination of the blueberry sauce and the fresh blueberries. It adds a sweet and slightly tart flavor that’s subtly sweet and perfect served with fresh whipped cream!
If you love blueberries, give this Blueberry Pie with Graham Cracker Crust a try!
Ingredients
- Graham Crackers: you can use graham cracker crumbs or make your own with 12 full graham cracker sheets.
- Blueberries: you’ll need 6 cups of blueberries, which is about 3 pints. I recommend using fresh berries instead of frozen blueberries.
- Butter: melted butter, either unsalted or salted works.
- Sugar: granulated sugar is needed for both the graham cracker crust and the blueberry filling.
- Cornstarch: use cornstarch to help thicken the blueberry compote mixture.
Optional Ingredients
- Store-Bought Graham Cracker Crust: you can use a store-bought crust if you’d prefer or make your own homemade graham cracker crust.
- Vanilla: you can add a splash of vanilla extract to the blueberry mixture.
- Lemon: if you love the combination of lemon and blueberries, add a bit of lemon zest and lemon juice to the blueberry filing.
- Whipped Topping: top off the blueberry pie with a simple homemade whipped cream made with heavy cream or powdered sugar. You could also use a frozen whipped topping like Cool Whip.
- Ice Cream: vanilla ice cream is always a great way to finish off any blueberry pie with graham cracker crust!
How to Make Blueberry Pie with Graham Cracker Crust
This fun take on blueberry pie comes together fast but needs time to chill so be sure to plan accordingly. One bite of the double blueberries and you’ll be hooked on this recipe!
Make the Graham Cracker Crust
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The only baking part of this recipe is when you are preparing the crust. You can make the crust a day in advance or use a store-bought crust if you’d like.
Start by combining the graham cracker crumbs with melted butter and sugar. Press the mixture into your pie pan and bake for about 10 minutes or until golden brown and fragrant.
Let the crust cool completely to room temperature before adding the filling.
Make the Filling
In a large saucepan, whisk together water and cornstarch. To the cornstarch mixture add in half of the blueberries and more sugar.
Bring the mixture to a simmer over medium heat and cook while pressing the blueberries in the pan to break them up. Cook for about 5-6 minutes, or until thickened, then remove from heat and stir in the remaining whole fresh blueberries.
Assemble and Chill
Pour the blueberry filling into the cooled graham cracker pie shell. Cover the pie with plastic wrap and refrigerate until the filling is set and chilled.
Finish off the pie with whipped topping and more fresh sweet blueberries if desired. One bite of this pie and you may never go back to traditional baked blueberry pie again!
Tips for Making Blueberry Pie with Graham Cracker Crust
- Use fresh blueberries for best results. Frozen can be used for making the compote if needed.
- Short on time? You can use a store-bought graham cracker crust if desired.
- Be sure not to overfill your pie dish. You can use leftover blueberry topping for ice cream, pancakes, or yogurt.
- Store leftover blueberry pie in an airtight container in the refrigerator for up to a week.
More Blueberry Recipes!
Blueberry Pie with Graham Cracker Crust
Equipment
- 9-inch pie plate
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons melted butter
Double Blueberry Filling
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ cup granulated sugar
- 6 cups blueberries
- whipped cream for serving (optional)
Instructions
- Preheat oven to 350 degrees.
- For the crust, in a bowl combine the graham crackers, sugar, and melted butter and mix until well combined. Pour the mixture into a 9-inch pie pan and press it firmly in the bottom and up the sides of the pan. Bake for 10 minutes then remove and let cool on a wire rack.
- For the filling, whisk together the cornstarch and water in a medium saucepan until combined. Then, add in half of the blueberries and ½ cup sugar and bring the mixture to a simmer over medium-high heat. Use the back of a spoon to press the blueberries against the side of the pan to break them up. Simmer for about 5-7 minutes until mixture has thickened, then remove from heat and stir in remaining blueberries.
- Pour the blueberry filling mixture into the cooled graham cracker crust. Cover the pie with plastic wrap or parchment and refrigerate until very chilled and filling is set; about 5-6 hours. Serve with whipped cream if desired.
Notes
- Use fresh blueberries for best results. Frozen can be used for making the compote if needed.
- Short on time? You can use a store-bought graham cracker crust if desired.
- Be sure not to overfill your pie dish. You can use leftover blueberry topping for ice cream, pancakes, or yogurt.
- Store leftover blueberry pie in an airtight container in the refrigerator for up to a week
