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, 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.
Blueberry Pie Ingredients
Ingredient measurements can be found in the recipe card below.
- 9-inch baked pie shell
- Fresh blueberries
- Granulated sugar
- Lemon juice
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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- 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, 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: 1
Amount Per Serving: Calories: 169Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 61mgCarbohydrates: 34gFiber: 2gSugar: 22gProtein: 2g