No Bake Best Blueberry Pie

This no-bake blueberry pie is the ultimate summer dessert shortcut. Bursting with sweet-tart berries and spiced with a hint of cinnamon, the filling sets perfectly in the microwave for a glossy, jam-like texture that clings to every bite. The addition of sherry adds a sophisticated depth, while the optional sour cream topping provides a cool, rich contrast. Its an elegant yet effortless way to showcase fresh or frozen blueberries without turning on the oven. Perfect for potlucks, last-minute gatherings, or a light evening treat, this pie chills quickly and delivers maximum flavor with minimal fuss.

Cooking Method: Microwave, No-Bake

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 118.0

Dietary: Gluten-free, Vegetarian

Description

This no-bake blueberry pie is the ultimate summer dessert shortcut. Bursting with sweet-tart berries and spiced with a hint of cinnamon, the filling sets perfectly in the microwave for a glossy, jam-like texture that clings to every bite. The addition of sherry adds a sophisticated depth, while the optional sour cream topping provides a cool, rich contrast. Its an elegant yet effortless way to showcase fresh or frozen blueberries without turning on the oven. Perfect for potlucks, last-minute gatherings, or a light evening treat, this pie chills quickly and delivers maximum flavor with minimal fuss.

Ingredients

1 Baked Pie Crust
3 cups Fresh Or Frozen Blueberries
1/3 cup Sugar
1 tbsp Cornstarch
2 tsp Cornstarch (extra for slurry if needed)
1/4 tsp Salt
1/4 tsp Ground Cinnamon
2/3 cup Water
1/4 cup Medium Sherry
2 tsp Lemon Juice
1 cup Sour Cream
2 tbsp Sugar (for topping)
1 tsp Vanilla Extract

Directions

1
Place the baked pie crust on a serving plate or pie dish.
2
Gently spread the blueberries evenly into the bottom of the pie crust.
3
In a 4-cup microwave-safe glass measure, whisk together the sugar, cornstarch, salt, and cinnamon until well combined.
4
Stir in the water and mix until smooth with no lumps.
5
Microwave the mixture uncovered on high power, stirring every minute, until it thickens and becomes clear, about 3 to 4 minutes.
6
Remove from microwave and immediately stir in the sherry and lemon juice.
7
Pour the hot blueberry mixture evenly over the berries in the pie shell.
8
Refrigerate the pie for at least 2 hours to allow the filling to set completely.
9
For the topping, mix sour cream, sugar, and vanilla until smooth, then serve spooned over slices of pie.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 118.0kcal

% Daily Value *
Total Fat 6.2g10%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 87.5mg4%
Total Carbohydrate 14.8g5%
Dietary Fiber 0.5g2%
Sugars 0.2g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store covered in the refrigerator for up to 3 days. The filling will continue to firm up as it chills.

For a vegan option, substitute the sour cream topping with coconut cream or a dairy-free yogurt alternative. You can also replace the sherry with apple juice or extra lemon juice if you prefer an alcohol-free version.

If using frozen blueberries, do not thaw them before placing them in the crust; they will release juices as the hot filling is poured over them. Ensure the cornstarch mixture is fully dissolved before microwaving to avoid lumps.

Keywords: blueberry, pie, no-bake, microwave, dessert, summer, easy, fruit, sherry, cinnamon, cornstarch, quick, chilled, berry, glaze, topping, vegan, american, potluck, simple

Read it online: https://www.chefs-mate.com/recipe/no-bake-best-blueberry-pie-2/