This No Bake Blueberry Pie is a delicious dessert that requires no oven time. With an easy press-in crust and simple ingredients, this blueberry stunner is bursting with flavor. Gluten-free and vegan.
There are a lot of no-bake pie recipes out there that actually require the crust to be baked first. Not here!
In this recipe, we'll use a tart pan for a simple press-in crust that does not require the oven.
Jump to:
Why you'll love this recipe
- Easy no bake dessert
- Gluten-free press-in crust
- Simple ingredients
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Provides a moist crumb and a buttery taste to the pie crust.
Oats - Make sure you choose certified gluten-free oats if needed. Rolled oats (also known as old-fashioned oats) give our bar a great chewy texture.
The combination of oats, almond flour, and cinnamon evokes the flavor of graham crackers.
Medjool dates - I recommend using the large Medjool variety as they are larger and sweeter than others. You can use different varieties like Deglet Noor, but I would use about 7 dates instead of 5.
Maple syrup - This natural sweetener adds a flavor profile closer to brown sugar but keeps things unrefined.
Blueberries - Fresh blueberries are best in this recipe. Frozen blueberries can be substituted.
If using frozen, the cooking time for the filling will take longer to thicken.
Lemon zest and lemon juice - Fresh lemon juice and zest brighten up the blueberry pie filling.
Organic cane sugar - This vegan-friendly less refined sugar helps sweeten our blueberry mixture.
Arrowroot starch - Also known as arrowroot powder, it works as a thickener for our fresh fruit filling. If in need of a substitute, cornstarch or tapioca starch would be your best bet.
Vanilla extract and ground cinnamon - Pure vanilla extract helps round out the sweet flavors.
Step-by-step instructions
Before you start: Get out all the crust ingredients. Grease a nonstick tart pan.
Step 1: Place all crust ingredients except maple syrup and vanilla in the bowl of a food processor.
Step 2: Process on low until you have coarse crumbs. Drizzle in maple syrup while processing on low. Transfer the mixture to the prepared tart pan. Start by pressing in the sides followed by the bottom.
Refrigerate until ready to fill.
Step 3: Mix water and lemon juice in a small bowl. Stir in arrowroot starch until dissolved. Add one and a half cups of blueberries, sugar, zest, and salt to a small saucepan over medium heat.
Pour in the arrowroot slurry and stir to combine.
Step 4: Bring to a boil, remove from heat, and add vanilla extract. Allow to cool close to room temperature. Add reserved blueberries to the cooled blueberry sauce and transfer to the prepared pie crust.
Refrigerate for at least a couple of hours before serving.
Tips
- The almond flour crust can be made a day or two in advance. Wrap with plastic wrap and store in the refrigerator until ready to use.
- Want to make this super easy? Use a gluten-free store-bought graham cracker crust.
Equipment
A couple of baking tools make this vegan berry tart a cinch.
- Rubber spatula - This is a great tool for gently stirring and smoothing out our filling
- Nonstick tart pan - A no-bake crust can be difficult to remove in a regular pie pan. Instead of a 9-inch pie plate, a 9-inch tart pan
If you love this no-bake blueberry delight, you must try this no-bake coconut cream pie!
Storage
This tart is best the day it is made. It can be stored in the refrigerator for 2-3 days. If there is any leftover pie, wrap it with aluminum foil or plastic wrap.
Serving suggestions
There are so many ways to add a little extra to this decadent dessert
- A scoop of vanilla ice cream
- Dollop some dairy-free whipped cream on a slice or cover the blueberry filling with a top layer of it
- Drizzle a little caramel sauce over it for some extra decadence!
FAQs
Yes! This easy pie recipe does not use any gluten-containing ingredients.
Yes! This fruit pie is sweetened with maple syrup and organic cane sugar and made with no animal products.
Yes! Medjool dates are known for their sweetness and size. If you need to substitute with another variety of dates, add a couple more than called for.
More blueberry recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
No Bake Blueberry Pie
Equipment
Ingredients
Crust
- 2 cups (210g) almond flour
- ½ cup (50g) gluten-free oats
- ¼ teaspoon salt
- 1 tablespoon organic cane sugar
- 5 large Medjool dates pitted and halved
- ½ teaspoon ground cinnamon
- ¼ cup (2oz) maple syrup
- ¼ teaspoon pure vanilla extract
Filling
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon + 1 teaspoon arrowroot starch or cornstarch
- 3 cups fresh blueberries rinsed and dried
- ⅓ cup (85g) organic cane sugar
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Place all crust ingredients except maple syrup and vanilla in the bowl of a food processor. Process on low until oats have become a fine meal. Drizzle in maple syrup and vanilla while processing on low.
- Transfer mixture to the prepared tart pan. Start by pressing in the sides followed by the bottom until it is evenly distributed. Sides of crust only need to go ¾ of the way up the side of the tart pan. Refrigerate until ready to fill.
- Combine lemon juice and water in a small bowl. Stir in arrowroot starch until dissolved. Add half of the blueberries, organic cane sugar, lemon zest, and salt to a small saucepan over medium heat. Pour in the arrowroot slurry and stir to combine.
- Stirring often with a rubber spatula, bring mixture to a boil then remove from heat. Add vanilla extract. Allow to cool.
- Once cooled, fold in reserved blueberries with the cooked ones and transfer filling to the prepared pie crust.
- Refrigerate for at least 3 hours before serving.
Sarah
I definitely need to try this recipe this summer. I avoid baking when it is so hot and love blueberries! This looks perfect.
Tessa
Whatever we can do to keep the oven off! :)