Open Face Blueberry Pie: Fresh and Easiest Pie Ever

🧂 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

Instructions

• 1 If using a store-bought pastry crust, pre-bake according to package
  instructions; set aside to cool slightly. If making your own, be sure to prebake
  the crust.
• 2 For the filling: Add 1 cup blueberries and 1/2 cup water to a medium-size
  saucepan; cover and bring to a boil. Meanwhile, whisk together cornstarch and 2
  tablespoons water and set aside.
• 3 When the blueberries have come to a boil, reduce the heat 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 becomes thick. Immediately remove from the heat and
  quickly fold in butter and the remaining 3 cups of blueberries.
• 4 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.

Nutrition Info