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This is an excellent recipe for a potluck dinner. You had better make 2! It is a delicious blueberry pie made with a graham cracker crust and, if you will pardon the pun, it is "easy as pie" to make. Sorry that I didn't have a picture. It was gone before I got a chance to take a picture.
Total Time: 1 hour 20 minutes
Yield: 1 pie
Source: This comes from a Pick Your Own Berry Farm
If you prefer, you can use a regular pie crust with either the crumb topping or a second crust, or even a lattice crust. But the "easy" part is the pre-made graham cracker crust.
By Allison from Lexington, NC
Remove 3/4 cup gelatin; set aside. Add fruits and nuts to remaining gelatin. Pour into prepared crusts. Prepare Dream Whip, using package directions. Fold into reserved 3/4 cup gelatin. Spread over fruit layer. Chill for several hours.
By Robin from Washington, IA
Red, White and Blueberry Pie! Just in time for the 4th of July picnic.
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I had a recipe for a no crust blueberry pie and I have lost it. Does anyone have one?
Susan from Michigan
Crust-less Blueberry Pie
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups fresh blueberries
1/2 cup butter, melted
1 teaspoon almond extract
1. Preheat oven to 350 degrees. Grease one 9 inch pie pan.
2. Combine the flour, sugar and salt. Stir in the blueberries. Stir in the butter, beaten eggs and almond extract. Spread the batter into the prepared pan.
3. Bake at 350 degrees for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or vailla ice cream. Makes about 8 servings.