Easy Blueberry Pie With Cookie Crumb Crust

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/05/19
Fresh Picked Blueberries
Diana Rattray
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Rest: 2 hrs
  • Yield: Serves 8
Nutritional Guidelines (per serving)
564 Calories
51g Fat
29g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 564
% Daily Value*
Total Fat 51g 66%
Saturated Fat 12g 61%
Cholesterol 27mg 9%
Sodium 3mg 0%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 10%
Protein 1g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy pie is made with fresh blueberries and a homemade or purchased crumb pie shell. The only baking required is 5 minutes for the crust, and you can avoid that if you use a purchased crumb crust.

Use the included vanilla wafer crust for the pie or use a shortbread cookie crumb crust or graham cracker crust.

Ingredients

  • 1 1/2 cups vanilla wafer crumbs
  • 6 tablespoons butter (melted)
  • 3 tablespoons sugar
  • 6 cups blueberries (fresh; divided)
  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1/4 cup water (cold)
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • Garnish: whipped cream or purchased whipped topping

Steps to Make It

  1. Preheat the oven to 350 F (180 C/Gas 4).

  2. In a bowl combine the vanilla wafer crumbs, melted butter, and 3 tablespoons of sugar; mix until all of the crumbs are well moistened. 

  3. Pat the crumbs over the bottom and sides of a 9-inch pie plate.  Bake until the crust is firm, about 8 minutes. Remove to a rack to cool completely.

  4. In a large saucepan combine 2 cups of blueberries, 1/4 cup of sugar and 2 tablespoons water; bring to a full boil. 

  5. Dissolve the cornstarch in 1/4 cup cold water; add to blueberry mixture. Return the berries to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and the remaining 4 cups of blueberries. Spoon into the prepared crumb crust. Let the pie stand for 2 to 3 hours, or until set.

  6. Serve with whipped cream or purchased whipped topping.

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