Open Face Blueberry Pie: Fresh and Easiest Pie Ever

This Open Face Blueberry Pie is one of the simplest and freshest desserts I love making. The juicy blueberries shine through in every bite, and the glossy filling sets beautifully inside a crisp pie shell. It’s light, refreshing, and the perfect pie for warm weather or when I want a no-fuss dessert.

Why You’ll Love This Recipe

I love this pie because it doesn’t require a complicated double crust or a long baking time. The filling comes together quickly on the stove, and then I just pour it into a ready pie shell. The fresh blueberries mixed into the cooked filling give me a balance of texture and flavor that feels both bright and indulgent. It’s one of the easiest pies I’ve ever made, and it always impresses when I serve it.

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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I set aside 2 cups of the blueberries and keep them fresh for later.
2. In a saucepan, I combine the remaining 2 cups of blueberries with 1/2 cup water, sugar, lemon juice, and a pinch of salt.
3. I bring the mixture to a simmer over medium heat and cook until the berries start releasing their juices.
4. In a small bowl, I whisk the cornstarch with 2 tablespoons of water until smooth.
5. I stir the cornstarch slurry into the blueberry mixture and cook until it thickens into a glossy filling.
6. I remove the pan from the heat and stir in the butter until melted and combined.
7. I gently fold in the reserved fresh blueberries, then pour the filling into the baked pie shell.
8. I let the pie cool to room temperature, then chill it in the refrigerator for at least 2 hours before serving.

Servings and Timing

This recipe makes 8 servings. It takes about 15 minutes to prepare the filling, plus 2 hours of chilling time.

Variations

Sometimes I mix blackberries or raspberries with the blueberries for a mixed-berry version. If I want a stronger citrus note, I add extra lemon zest. For a spiced twist, I sprinkle in a pinch of cinnamon or nutmeg while cooking the filling. I also like topping it with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage/Reheating

I store the pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 3 days. Since this pie is served chilled, I don’t usually reheat it, but I enjoy it cold straight from the fridge. If I want to refresh the crust, I serve slices with freshly whipped cream to balance the texture.

FAQs

Can I use a store-bought pie shell?

Yes, I often use a pre-baked store-bought shell to save time.

Can I make the filling ahead of time?

Yes, I prepare the filling a day ahead and keep it in the fridge, then assemble the pie when ready.

Can I use frozen blueberries?

Yes, I use frozen berries for the cooked portion, but I prefer fresh ones for the ones I fold in at the end.

How do I keep the crust from getting soggy?

I make sure the pie shell is fully baked and cooled before adding the filling.

Do I need to chill the pie before serving?

Yes, chilling helps the filling set properly and makes it easier to slice.

Can I reduce the sugar?

Yes, I sometimes cut the sugar down to 1/3 cup if my blueberries are very sweet.

Can I make this pie gluten-free?

Yes, I use a gluten-free pie shell, as the filling itself doesn’t contain gluten.

Can I add whipped cream on top?

Absolutely, I love serving it with fresh whipped cream or even vanilla ice cream.

How long does the pie last?

It stays fresh for up to 3 days in the refrigerator.

Can I freeze this pie?

I don’t recommend freezing it since the filling may weep and the texture won’t hold up well.

Conclusion

This Open Face Blueberry Pie is one of my favorite easy desserts because it’s fresh, light, and full of flavor without requiring much effort. I love how the blueberries stand out with their natural sweetness, and the glossy filling always makes it look beautiful on the table. It’s the perfect pie for when I want something simple yet impressive.

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