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When fresh blueberries are at their sweet, juicy best, there is no better way to enjoy them than in this simple Blueberry Pie. Made with just five ingredients, including a prepared buttery reduced fat graham cracker crust, this easy dessert comes together with minimal fuss and plenty of fresh blueberry flavor.
It’s a wonderfully old-fashioned summer fruit pie that is light enough for a warm-weather gathering but special enough for a family celebration. Serve each sliced with a dollop of light whipped cream or a scoop of vanilla ice cream of a simply delicious dessert everyone will love.
Ingredients
- Cornstarch
- Water
- Fresh blueberries
- Sugar
- Prepared reduced-fat graham cracker crust
How to Make Summertime Fresh Blueberry Pie, Step-by-Step
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.
How Many Calories and WW Points in Fresh Blueberry Pie?
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 WW-Friendly Blueberry 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.
