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.
It’s fresh, it’s easy, and it 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 it 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.
Fresh and Easiest Ever Open Face Blueberry Pie
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.
- Prep Time: 2 hours 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Cook
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
If using a store-bought pastry crust, cook according to package instruction; 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 remaining 3 cups of blueberries.
Spoon the blueberries into 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.
Keywords: blueberry pie, single crust blueberry pie, blueberries