Fresh No-Bake Fruit Pie

Fresh No-Bake Fruit Pie

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"Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream."
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1 h 40 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
  2. Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
  3. Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.


  • Cook's Note:
  • I often just use what ever fresh berries I have, a mix of 1 or two kinds, just so pie crust is full. You can also make less and place it over 8 oz. cream cheese mixed with tub of frozen whipped topping and 1/4 cup of sugar. Blend well, place in pie crust, and top with berries. This only takes a pint of berries total.



This is my favorite summer dessert recipe. I use a graham crust and raspberries for the filling. Sometimes add a little raspberry jello powder to the cornstarch mix.

We really enjoyed this. A great way to use the bounty of summer fruit and berries. Fresh peaches would be a great addition. I used the short bread crust recipe from this site and used a tart ...

This recipe was very easy to make and delicious. I made it for an outdoor concert /potluck in mini graham cracker crusts. Guests topped the pies with whipped cream on the side. Delicious!

Super easy and tasty. It's my go to summer potluck dessert. Frozen fruits can also be used.

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