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Open Face Blueberry Pie: Fresh and Easiest Pie Ever

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A fresh and easy open face blueberry pie with a glossy stovetop filling poured into a crisp baked shell. This no-fuss pie highlights juicy blueberries and is perfect for warm weather or when you want a light, refreshing dessert.

Ingredients

1 (9-inch) baked pie shell

4 cups blueberries, divided

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

Instructions

  1. Set aside 2 cups of fresh blueberries.
  2. In a saucepan, combine remaining 2 cups blueberries with 1/2 cup water, sugar, lemon juice, and salt.
  3. Bring to a simmer over medium heat and cook until blueberries release their juices.
  4. In a small bowl, whisk cornstarch with 2 tablespoons water until smooth.
  5. Stir cornstarch slurry into blueberry mixture and cook until thickened and glossy.
  6. Remove from heat and stir in butter until melted.
  7. Fold in reserved fresh blueberries, then pour filling into baked pie shell.
  8. Cool to room temperature, then chill at least 2 hours before serving.

Notes

Use a store-bought or homemade pie shell, but ensure it’s fully baked and cooled before filling.

Frozen blueberries work well for the cooked portion, but fresh are best for folding in.

Add lemon zest, cinnamon, or nutmeg for extra flavor.

Serve with whipped cream or vanilla ice cream for indulgence.

Best eaten within 3 days; do not freeze as texture may suffer.

Nutrition

Find it online: https://justsosavory.com/open-face-blueberry-pie-fresh-and-easiest-pie-ever/