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When blueberries are in season, it doesn’t take much to turn them into something special. This easy Fresh Blueberry Pie lets the fruit shine with a simple homemade filling tucked into a prepared graham cracker crust.
Inspired by a recipe from Hit the Spot by WeightWatchers, it uses just five simple ingredients and comes together with very little hands-on time. Part of the blueberries are gently cooked to create a glossy filling, while the rest are stirred in at the end so they stay whole and juicy.
It’s the kind of old-fashioned summer dessert that’s perfect for cookouts, family dinners, and holiday celebrations. Serve each slice chilled on its own or with a dollop of light whipped topping or a small scoop of vanilla frozen yogurt.
Why You’ll Love This Recipe
- Just 5 simple ingredients
- Fresh blueberry flavor in every bite
- Easy to make with a prepared graham cracker crust
- Perfect make-ahead dessert
- Light enough for summer entertaining
Ingredients & Notes
- Cornstarch – Thickens the blueberry filling without masking the fruit.
- Water – Combines with the cornstarch to create the filling.
- Fresh blueberries – You’ll cook half and stir the remaining berries in at the end for the best texture.
- Granulated sugar – Sweetens the filling while letting the blueberries remain the star.
- Reduced-fat graham cracker crust – A convenient shortcut that pairs beautifully with the blueberries.
How to Make Summertime Fresh Blueberry Pie
Step 1: Gather and prepare all ingredients.
Step 2: In a large saucepan, whisk together the cornstarch and water until smooth. Add 3 cups of the blueberries (about half) and the sugar to the pan. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the sides and bottom of the saucepan with a wooden spoon (affiliate link), crushing them. Continue cooking while constantly stirring until the mixture thickens and boils, about 1 minute.
Step 3: Turn off the heat and stir in the remaining blueberries.
Step 4: Pour the filling into the prepared graham cracker crust and chill in the refrigerator until set, about 5 hours or overnight.
Step 5: Cut into 8 wedges and serve.
Recipe Tips
- Stir constantly while the filling thickens.
- Fold in the remaining blueberries after removing the pan from the heat so they stay whole.
- Chill for at least 5 hours, or overnight, before slicing.
- A sharp knife wiped clean between cuts makes the neatest slices.
Variations
- Add a teaspoon of fresh lemon zest to brighten the flavor.
- Stir in a little cinnamon or almond extract.
- Substitute a traditional baked pie crust if you prefer.
- Top with light whipped topping, vanilla frozen yogurt, or Greek yogurt.
Storage
Cover and refrigerate for up to 4 days. This pie is best served well chilled.
How Many Calories and WW Points?
According to my calculations, each slice of pie has about 215.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you’ve made this lightened up 5-Ingredient Summertime Blueberry Pie, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Fresh Blueberry Pie
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 pints fresh blueberries
- 1/2 cup sugar
- 1 (6-ounce) prepared reduced-fat graham cracker crust
Instructions
- Gather and prepare all ingredients.
- In a large saucepan, whisk together the cornstarch and water until smooth. Add 3 cups of the blueberries (about half) and the sugar to the pan. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the sides and bottom of the saucepan with a wooden spoon (affiliate link), crushing them. Continue cooking while constantly stirring until the mixture thickens and boils, about 1 minute.
- Turn off the heat and stir in the remaining blueberries.
- Pour the filling into the prepared graham cracker crust and chill in the refrigerator until set, about 5 hours or overnight.
- Cut into 8 wedges and serve.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old WW plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You’ll Love by WeightWatchers
More Blueberry Dessert Recipes
No-Bake Lemon Blueberry Cheesecake – No need to turn on the even to make this refreshingly light and creamy dessert.
Frozen Lemon Blueberry Cheesecake Yogurt Bark – Naturally high in protein thanks to the Greek yogurt, this frozen yogurt bark gives you all the same flavors of your favorite lemon blueberry cheesecake in a subtly sweet frozen treat.
Blueberry Cheesecake Bars – Made with a simple homemade graham cracker crust, these family favorite bars have a creamy cheesecake filling paired with a layer of blueberry fruit spread and fresh blueberries.
No-Bake Blueberry Cheesecake Dessert – Simple, spoonable sweet treat with all the flavors of blueberry cheesecake.
