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Open-face Blueberry Pie


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Rate this recipe 3.8/5 (6 Votes)


  • 1 Pillsbury pie crust
  • 1 Tbs egg white, lightly beaten
  • 4 cups blueberries, rinsed and dried
  • 1/2 cup and 2 Tbs water, divided
  • 2 Tbs cornstarch
  • 1/2 cup sugar
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp fine lemon zest
  • Pinch of salt


Servings 8


Step 1

Make the crust:
Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Roll the dough 1/8-inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.

Preheat the oven to 425-degrees at least 20 minutes before baking.

Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice, dried beans or ceramic pastry beads. Bake for 20 minutes. Carefully lift out the rice, beans or beads with the parchment. With a fork, prick the bottom and sides, and bake 5 to 10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.

Make the filling:
Measure of 1 cup of berries, choosing the softest ones, if possible. Place them in a medium saucepan together with the 1/2 cup of water. Cover and bring to a boil.

Meanwhile, in a small bowl or a sealable container, combine the cornstarch and the remaining 2 Tbs of water until well combined. Set aside.

When the water and berries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the berries start to burst and the juices begin to thicken. Mash the berries and, while stirring constantly, add the cornstarch mixture, the sugar, lemon juice, zest and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove from heat and stir in the remaining 3 cups of berries.

Pour mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.


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