Open Face Blueberry Pie: Fresh and Easiest Pie Ever
Open Face Blueberry Pie is the easiest blueberry pie you’ll ever make. A simple, rustic, and summer-perfect pie that isn’t baked.
It isn’t summer until there’s been a blueberry pie on the table or picnic table. And this easiest ever Open Face Blueberry Pie you’ll ever make.
Different than a traditional blueberry pie, yet incredibly juicy and delicious.
It’s fresh, easy, and might be my favorite blueberry pie yet.
No need to cook this pie in the oven for upwards of an hour. No need for two crusts when one will do. In fact, a store-bought pastry crust works just fine.
A simple recipe adapted from Rose Levy, using only 4 cups of blueberries and a handful of easy ingredients.
So… on a rare summer evening, when the son and his friends were elsewhere and had been a particularly long string of 7-day workdays, I decided to surprise my husband.
Long past the dinner hour, but the sun had yet to set. And under the shade of an old oak tree, I set up a picnic.
In our backyard.
Long been on my summer bucket list, a picnic that is, I determined that a backyard picnic was better than no picnic.
And as these things go… just as fun. Maybe more. No travel time, no rush. Complete relaxation.
Every summer deserves one night like that… don’t you think?
Here’s to easy summer blueberry pies, picnics, and an unexpected couple of hours with your best friend.
Blueberry Pie Ingredients
Ingredient measurements can be found in the recipe card below.
- 9-inch baked pie shell
- Fresh blueberries
- Cornstarch
- Granulated sugar
- Lemon juice
- Butter
How to Make an Open Face Blueberry Pie
It’s truly the easiest pie you’ll ever make.
Begin by pre-baking the pastry crust and set aside.
For the filling: Add blueberries and 1/2 cup water to a saucepan and bring to a boil. Meanwhile, whisk cornstarch and water together.
Once the blueberries have come to a boil, reduce the heat and simmer, stirring, for 3 to 4 minutes or until the blueberries burst and the juices begin to thicken. Add the cornstarch mixture, sugar, lemon juice, and salt. Simmer until the mixture thickens; about 1 minute. Immediately remove from the heat and quickly fold in butter and the remaining 3 cups of blueberries.
Spoon the blueberries into the baked crust and allow to sit at room temperature for at least 2 hours or refrigerate until set.
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Open Face Blueberry Pie: Fresh and Easiest Pie Ever
It isn't summer until there's been a blueberry pie on the table, or picnic table. And this easiest ever Open Face Blueberry Pie is simply rustic and summer perfect. Different than a traditional blueberry pie, yet incredibly juicy and delicious.
Ingredients
- 9-inch baked pie shell
- 4 cups blueberries
- 1/2 cup water + 2 tablespoons
- 2 1/2 tablespoons cornstarch
- 1/2 cup sugar
- 2 teaspoons lemon juice
- pinch of salt
- 1 tablespoon butter
Instructions
- If using a store-bought pastry crust, pre-bake according to package instructions; set aside to cool slightly. If making your own, be sure to prebake the crust.
- For the filling: Add 1 cup blueberries and 1/2 cup water to a medium-size saucepan; cover and bring to a boil. Meanwhile, whisk together cornstarch and 2 tablespoons water and set aside.
- When the blueberries have come to a boil, reduce the heat and simmer, stirring, for 3 to 4 minutes or until the blueberries burst and the juices begin to thicken. Add the cornstarch mixture, sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes thick. Immediately remove from the heat and quickly fold in butter and the remaining 3 cups of blueberries.
- Spoon the blueberries into the baked crust and allow to sit at room temperature for at least 2 hours or refrigerate until set. When slicing, the blueberries will remain juicy but will not flow out of the crust. Serve with whipped cream or vanilla ice cream.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 61mgCarbohydrates: 34gFiber: 2gSugar: 22gProtein: 2g
How do people figure prep time in a recipe? I might be able to prep this is 5 minutes if I had everything already measured and sitting on the counter. You need to prep a pie crust. You need to measure the ingredients. You need to cook the blueberries on top of the stove. (That alone takes more than 5 minutes – bringing it to a simmer and then cooking for 4 – 5 minutes.) You need to add remaining ingredients and blend them. You need to assemble the pie. There is NO WAY to do all of this in 5 minutes!!!!! I have found almost every recipe that lists prep time as severely underestimating the amount of time it takes.
Hi Fran, thank you for taking the time to comment. I struggle with prep times too, as they vary greatly from cook to cook. For instance, I chop really fast (with a gash on my thumb right now because of it!), so my prep time will be different than another cook who chops more deliberately. I try to take that into consideration when creating recipes and listing prep time, but that measurement should be looked at as a guide. In this recipe, I’ve allocated 10 minutes for “cook time” which accounts for bringing the liquids and berries to a boil and for the simmering piece of the recipe. Hope this helps! (I have adjusted the prep time though.)
Love bluberries so healthy for you Needed a pie recipe I am a diabetic so Thanks so much for the Nutrition facts I use 1/4 cup Truvia Complete sugar blend and it taste same as regular sugar We love Queen Elizabeth and sometimes do Tea Time in her honor so Thanks for some great recipes Dorothy
Hi Dorothy! I’m a HUGE blueberry fan too… and Queen Elizabeth as well. She is a beautiful lady, inside and out. Honoring her at teatime is a wonderful idea!
love bluberries and so healthy for you Needed a pie recipe for it I am a diabetic so THANKS so much for Nutrition facts For the sugar I use 1/4 cup Truvia sugar blend Complete and the taste is the same Thank you so much for some great recipes We also love Queen Elizabeth and sometimes do Tea Time in her honor Dorothy
Print-out had a (not visible on screen) vertical line of type, “Do not sell my personal information” blocking all quantities in recipe!
Thank you, Serena, for letting me know. I just tried and didn’t have that experience but I’m definitely checking into it. I will transfer this to an updated recipe card just in case.
Great gluten free option if you buy a gf pie crust, you are good to go. Thanks!
Excellent point! Thanks for mentioning that option.
Every year I look forward to blueberry season, and now I have a new favorite to enjoy! Thanks for this recipe, It will be a regular at our house!