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Nana’s Fresh Blueberry Pie

  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 pie 1x


This fresh blueberry pie comes together on the stovetop, not the oven. It’s best with fresh in-season blueberries.


  • 1 cup sugar
  • 1 cup water
  • 1 cup fresh blueberries
  • 3 Tablespoons corn starch
  • 2 Tablespoons lemon juice
  • 3 cups fresh blueberries
  • 1/2 container dairy-free cream cheese (I used Tofutti)
  • 1 Tablespoon powdered sugar
  • 1 pre-baked pie crust (Recipe below, or just buy a Pillsbury Refrigerated Crust)


  1. In a medium saucepan, bring the sugar, water, corn starch, lemon juice and 1 cup of blueberries to a boil. Cook until the berries just start to explode and the sauce turns purple and thick. Remove from the heat.
  2. Add the remaining 3 cups blueberries and allow to cool down.
  3. While the blueberry filling cools, mix the cream cheese and the powdered sugar together in a small bowl until smooth.
  4. Spread the cream cheese mixture over the bottom of the baked pie crust.
  5. Pour the cooled blueberry pie filling on top and chill the whole pie.
  6. Serve with vanilla ice cream or dairy-free whipped cream ( I use Rich’s Whip).


This recipe only works with fresh blueberries. Frozen blueberries won’t work.

  • Category: Pie
  • Method: Stovetop
  • Cuisine: American

Keywords: fresh blueberry pie, dairy free blueberry pie, vegan blueberry pie, fresh blueberry desserts