Icebox Blueberry Pie in Graham Crust recipe
A no-bake recipe with lots of pizzazz, this blueberry pie is a sweet treat for the hottest of summer days.
Ingredients List:
1 ½ cups finely crushed Graham crackers
½ cup melted unsalted butter
2 tablespoons water
5 cups fresh blueberries (about 1 ½ pounds), divided
1 cup sugar
¼ cup cornstarch
2 tablespoons fresh orange juice
1 tablespoon grated orange peel
¼ teaspoon salt
2 cups whipped cream, for topping
Directions:
1. Preheat oven to 350°F.
2. Prepare the crust: combine crackers, butter, and water in a large bowl; mix well. Spread into a 9-inch pie pan, pressing down to adhere. Bake uncovered 10 minutes, remove, and cool completely before filling.
3. Prepare the filling: Combine 2 cups blueberries, cornstarch, and orange juice in a medium pot; mix well. Bring to a boil over medium-high heat; boil 3 minutes, stirring. Remove from heat, cool slightly, and add remaining 3 cups blueberries, peel, and salt; mix well.
4. Spread filling into prepared crust and chill until set; 3 to 4 hours. Top with whipped cream, slice, and serve.
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