Easy Blueberry Pie With Cookie Crumb Crust

Written by
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.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 12/03/20
Blueberry Pie

AlexPro9500 / Getty Images
Prep: 20 mins
Cook: 15 mins
Rest: 2 hrs
Total: 2 hrs 35 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
564 Calories
51g Fat
29g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 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.

You Might Also Like

Blueberry Custard Pie With Streusel Topping

Perfect Blueberry Muffins

Blueberry Sweet Potato Bread Recipe

Related Articles