The Pioneer Woman Tasty Kitchen
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Open-Faced Blueberry Pie

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Level: Easy

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Description

This is a simple pie that can be made quickly and adds beautiful color and freshness to the end of a meal. Another note: this makes a very large pie. I baked mine in a deep dish 9 1/2″ pie plate so if yours is smaller you might not need to use all of the filling.

Ingredients

  • ½ whole 2-crust Pie Crust Recipe (enough For One Bottom Crust), Or 1 Store Bought Crust
  • 1 whole Egg White Lightly Beaten
  • 8 cups Blueberries
  • 1 cup Water
  • 4 Tablespoons Cornstarch
  • 4 Tablespoons Water
  • 1 cup Sugar
  • 4 teaspoons Freshly Squeezed Lemon Juice
  • 1 pinch Salt

Preparation

Feel free to use a pie crust of your choosing but if you would like a recipe, you can click on the related blog post to find mine which is gluten and dairy free.

Roll out the pie crust and place it in the pie plate (deep dish works best). Crimp the edges of the crust any way you like – just to make it look pretty.

For this pie you pre-bake the crust, so place parchment paper inside the plate on top of the crust, including over the edges. Fill the plate with dried rice or beans for weight. Bake the crust with weights at 425 degrees F for 20 minutes.

Take crust out of the oven, remove the weights and parchment paper. Prick the crust with a fork all along the bottom and sides. Put back into the oven for 5-10 more minutes, checking after 3 minutes to prick any bubbles that may be forming.

When the crust is baked and golden, remove and let cool for a few minutes before filling. After 3 minutes, brush the crust with the egg white.

To make the filling…

Take two cups of the blueberries and put them in a medium saucepan with 1 cup of water. Cover the pan and bring it to a boil.

Meanwhile, in a small bowl, whisk together the cornstarch and 4 tablespoons of water and set it to the side.

When the water and blueberries come to a boil, lower the heat and keep the mixture at a simmer, stirring constantly for about 3-4 minutes or until the blueberries start to burst and juices begin to thicken. Continuing to stir constantly, add in the cornstarch mixture, sugar, lemon juice, and salt. Once mixed together, simmer for a minute until the mixture becomes translucent.

Remove from the heat and stir in the remaining 6 cups of blueberries. Spoon this mixture into the baked pie crust then let it sit for at least 2 hours so that the filling can thicken and set. And when it’s done setting up, you will have a beautiful pie that will probably turn your lips purple!

Also note that if you already have a baked crust ready to go, then this pie comes together insanely quickly. Just make sure you do it a little ahead of time so that it can set properly.

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