Easy Open Face Blueberry Pie

Open Face Blueberry Pie is a simple, one-crust blueberry pie made with fresh summer berries and a glossy, lightly cooked filling. It's rustic, juicy, summer-perfect, and much easier than a traditional double-crust pie.

There's no top crust to roll, no lattice to weave, and no long bake time in the oven. A baked pie shell, fresh blueberries, lemon juice, sugar, and a little cornstarch are all you need for one of the easiest blueberry pies of the season.

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It isn't summer until there's been a blueberry pie on the table - or, even better, on a picnic table.

This open face blueberry pie is different from a traditional blueberry pie, but every bit as juicy and delicious. Part of the blueberries are briefly cooked to create a thick, glossy filling, while the rest are folded in fresh for the prettiest texture and flavor.

It's the kind of pie I love for summer: simple, old-fashioned, deeply blueberry, and easy enough to make without turning the whole afternoon into a baking project.

No need to bake a pie for nearly an hour. No need for two crusts when one will do. In fact, a store-bought pastry crust works just fine.

All you need is 4 cups of blueberries and a handful of simple ingredients.

Blueberry Pie Ingredients

Ingredient measurements are in the recipe card below.

• Baked pie shell: You'll need one 9-inch baked pie crust. Homemade is lovely, but a good store-bought crust makes this recipe especially quick and easy.
• Fresh blueberries: This pie is best with fresh summer blueberries. Some are cooked to create the filling, and the rest are folded in fresh.
• Cornstarch: Helps thicken the blueberry filling so the pie slices more neatly once set.
• Granulated sugar: Sweetens the berries just enough without overpowering their fresh flavor.
• Lemon juice: Brightens the filling and balances the sweetness.
• Butter: Adds a soft, silky finish to the warm blueberry filling.

How to Make an Open Face Blueberry Pie

It's truly the easiest pie you'll ever make.

This truly is one of the easiest blueberry pies you can make.

1. Bake the pie crust: Begin with a baked 9-inch pie shell and set it aside to cool.
2. Cook part of the blueberries: Add 1 cup of blueberries and ½ cup water to a saucepan and bring to a boil. Meanwhile, whisk the cornstarch with water until smooth.
3. Thicken the filling: Once the blueberries begin to boil, reduce the heat and simmer for 3 to 4 minutes, stirring often, until the berries burst and the juices begin to thicken. Add the cornstarch mixture, sugar, lemon juice, and salt. Simmer until thickened, about 1 minute.
4. Fold in the remaining blueberries: Remove the saucepan from the heat and quickly stir in the butter. Then gently fold in the remaining fresh blueberries.
5. Fill and set the pie: Spoon the blueberry filling into the baked pie crust. Let the pie sit at room temperature for at least 2 hours, or refrigerate until set.

Serving Ideas

This open face blueberry pie is delicious just as it is, but a dollop of whipped cream or a scoop of vanilla ice cream makes it extra special.

Serve it chilled or at room temperature for summer dinners, backyard picnics, Memorial Day, the 4th of July, or any time fresh blueberries are calling your name.

Tips for the Best Open Face Blueberry Pie

• Use fresh blueberries if possible. Frozen berries can release more liquid and may make the filling softer.
• Let the pie set fully before slicing. Two hours at room temperature works, but chilling makes cleaner slices.
• Use a fully baked crust. Since the filled pie is not baked, the crust should be completely baked and cooled before adding the blueberry filling.
• Taste your berries. If your blueberries are very sweet, you may prefer the lower end of the sugar range if your recipe allows.
• Make it ahead. This pie is a wonderful make-ahead summer dessert and can be refrigerated until ready to serve.

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