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–+ servings
A freshly baked open face blueberry pie sits on a glass cake stand, surrounded by patterned plates, cutlery, and a wicker picnic basket on an outdoor table, ready for a delightful blueberry pie picnic.
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Open Face Blueberry Pie Recipe

This easy 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, and perfect for summer gatherings, backyard picnics, and holiday desserts.
Prep Time10 minutes
Cook Time10 minutes
Inactive Time2 hours
Total Time2 hours 20 minutes
Servings: 8 servings
Calories: 169kcal
Author: Stephanie Wilson

Ingredients

  • 1 9-inch baked pie shell
  • 4 cups blueberries
  • ½ cup water + 2 tablespoons
  • 2 ½ tablespoons cornstarch
  • ½ cup granulated sugar
  • 2 teaspoons lemon juice
  • pinch salt
  • 1 tablespoon butter

Instructions

For the Pie Crust

  • If using a store-bought pastry crust, pre-bake according to package instructions; set aside to cool slightly. If making a homemade pie crust, be sure to prebake the crust.

For the Filling

  • Add 1 cup of blueberries and ½ cup of water to a medium-sized saucepan; cover and bring to a boil. Meanwhile, whisk together cornstarch and 2 tablespoons of water and set aside.
  • When the blueberries have come to a boil, reduce the heat to medium-low 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 thickens. Immediately remove from the heat, then quickly fold in the 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.

Notes

  1. Blueberries: Use fresh blueberries for the best texture and flavor. Frozen berries may release more liquid, creating a softer filling.
  2. Pie Crust: Be sure the pie crust is fully baked and cooled before adding the blueberry filling.
  3. Resting: Let the pie set for at least 2 hours before slicing. For cleaner slices, refrigerate until chilled.
  4. Serving: Serve with whipped cream or vanilla ice cream, if desired.

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 61mg | Fiber: 2g | Sugar: 22g