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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    No Bake Blueberry Pie

    Published: Jul 18, 2023 by Tessa · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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.

    A tart filled with blueberry filling.

    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
    • Ingredients and substitutions
    • Step-by-step instructions
    • Tips
    • Equipment
    • Storage
    • Serving suggestions
    • FAQs
    • More blueberry recipes
    • 📖 Recipe

    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.

    Ingredients to make a fruit tart in small bowls.

    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.

    An oat and almond flour mixture in a food processor.
    A tart crust in a 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.

    Blueberries and sugar syrup in a saucepan.
    Blueberry mixture in an unbaked crust.

    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. 

    A slice of fruit pie on a white plate with whipped cream.

    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

    Is this blueberry pie gluten-free?

    Yes! This easy pie recipe does not use any gluten-containing ingredients. 

    Is this no bake blueberry pie recipe vegan? 

    Yes! This fruit pie is sweetened with maple syrup and organic cane sugar and made with no animal products. 

    Can I use dates other than Medjool?

    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

    • Chocolate coated blueberries on a piece of parchment paper.
      Chocolate Covered Blueberries
    • Blueberry cake on a white platter.
      Gluten-Free Olive Oil Cake with Almond Flour
    • Vegan Blueberry French Toast Casserole
      Vegan Blueberry French Toast Casserole
    • A fruit tart on a marble platter.
      No-Bake Vegan Fruit Tart

    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

    A tart filled with blueberry filling.

    No Bake Blueberry Pie

    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.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 25 minutes minutes
    Chilling Time: 3 hours hours
    Total Time: 3 hours hours 25 minutes minutes
    Servings: 8
    Calories: 317kcal
    Author: Tessa

    Equipment

    • 9-inch Tart Pan
    • Food Processor

    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.

    Notes

    To store: This tart is best the day it is made but can be stored in the refrigerator for 2-3 days. If there is any leftover pie, wrap it with aluminum foil or plastic wrap. 
    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. 
    You can use different varieties of dates like Deglet Noor, but I would use about 7 dates instead of 5. 

    Nutrition

    Serving: 1slice | Calories: 317kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 147mg | Potassium: 197mg | Fiber: 6g | Sugar: 33g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « How to Make Dairy-Free Coconut Whipped Cream
    Chocolate Tahini Ice Cream (Vegan) »

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    Comments

    1. Sarah

      July 23, 2023 at 11:09 am

      5 stars
      I definitely need to try this recipe this summer. I avoid baking when it is so hot and love blueberries! This looks perfect.

      Reply
      • Tessa

        August 08, 2023 at 11:15 am

        Whatever we can do to keep the oven off! :)

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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