Easy Blueberry Raspberry Pie- No-Bake, Gluten-free, Vegan

Yum!! This no-bake berry pie recipe tastes as incredible as it looks—and it’s very easy to make too. It's one of my go-to recipes when I want something that can come together quickly, yet is homemade.

If you love blueberries and or raspberries, this fresh berry pie recipe is about to become a favorite. It’s bursting with juicy flavor, naturally lower in sugar, and requires minimal cooking. In fact, only a small portion of the berries are gently cooked, while over three cups remain fresh—giving the pie its vibrant taste and texture.

Gluten-free and Dairy-free

 This dessert is completely gluten-free and dairy-free making it perfect for a variety of guests who might have eating restrictions. 

Easy Nut Crust

The crust is a simple, wholesome blend of chopped almonds, coconut or regular table sugar, and coconut oil, adding a lightly sweet, nutty base that pairs perfectly with the berries. 

Buy a Prepared Crust; Just Make the Filling

Not into making your own crust? For convenience, you can also use a pre-made gluten-free crust made from nuts or graham crackers. I typically bake the crust briefly before adding the filling, but if you’re short on time, a ready-made option works beautifully.

Any Blend of Berries Will Work 

For this version, I used a mix of blueberries and raspberries, but this recipe is incredibly versatile. You can swap in your favorite berries or even make it with all blueberries for a classic twist.

Whether you’re looking for a healthy berry dessert, a no-bake summer pie, or an easy crowd-pleasing recipe, this one checks all the boxes—and it’s always a hit with my family.

Crust:

Preheat oven to 350 degrees

1 and 1/4 cup of almonds

1/3 cup of coconut sugar (or regular sugar)

2 tablespoons of cold coconut oil ( that has hardened to be like butter)

Place almonds and sugar into a food processor with the metal blade. Pulse until the almonds are very small but not a paste. Add coconut oil and process until it forms a ball of dough. Press the dough into a 8 inch Pyrex pie pan or 8 inch rectangular Pyrex baking dish. Bake for 12 minutes in oven. Remove from oven and set aside. 

Ingredients: 

1 cup of frozen or fresh blueberries

3 cups of fresh raspberries or blueberries

1/4 cup of coconut sugar (or regular sugar)

1/4 cup water + 2 tablespoons of corn starch or potato starch mixed well 

Directions: 

Add blueberries, coconut sugar, and water and corn starch mixture to a saucepan. Stirring continuously cook mixture over low flame until mixture starts to thicken. Remove from stove and add remainder of berries and fold into the cooked berries. 

Pour berry mixture over the crust. Allow to cool slightly and then refrigerate for 6 hours. 

Notes: 

1. Coconut sugar- sold in many supermarkets in the health food aisle. It is lower in glycemic index than regular sugar and may contain more vitamins. 

2. Corn starch- most corn products come from genetically modified corn (corn starch, corn meal, corn chips, etc) unless specifically labeled non-GMO. I prefer to substitute potato starch. 

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