No-Bake Blueberry Pie



  1. Whisk sugar, cornstarch and salt in a medium saucepan to remove any lumps. Place over medium heat and slowly mix in 1/3 cup blueberry juice. Whisking constantly, cook over medium heat until the mixture boils. Boil for two to three minutes, until mixture thickens enough to coat the back of a spoon.
  2. Remove from heat and whisk in butter and lemon juice, stirring to combine. Gently fold in blueberries, and pour into prepared pie shell. Refrigerate for 6-8 hours, until fully set.
  3. Top with whipped topping of choice and refrigerate for another hour or two, until set. Cut with a clean, sharp knife dipped in warm water and wiped dry before each cut. Enjoy!
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