Open-Faced Blueberry Pie

Posted by: on Jul 5, 2009 | 15 Comments

This pie is a really nice combination between a fruit tart and a traditional pie.  When I saw the photo of this on Chemist in the Kitchen, I knew I had to make it for the Fourth of July.  Part of the fruit is cooked down, and mixed with the fresh blueberries giving this a great texture.  My husband is a berry pie aficionado and often complains that most blueberry pie are too sweet.  Keeping most of the berries whole allowed them to keep some of their natural tartness.  This was a great recipe, and would be perfect for any summer weekend, especially served with vanilla ice cream.

Open-Faced Blueberry Pie
Adapted from Chemist in the Kitchen and Epicurious

1 9 inch pie crust, I used a basic pate brisee
1 tbsp egg white
4 1/2 cups blueberries
1/2 cup water and two tablespoons water, divided
2 tbsp cornstarch
1/2 cup sugar
1/2 tsp lemon zest
2 tbsp freshly squeezed lemon juice

Preheat the oven to 425 degrees and roll out the pie crust. Shape to fit pie plate and chill for 5 minutes before baking. Bake for 20 minutes lined with foil and filled with pie weights or dried beans. Remove the foil and poke wholes in the bottom with a form. Bake additional 5-10 minutes until golden. When slightly cooled brush the bottom with egg white.

For the filling: boil 1 cup of the blueberries and 1/2 cup of water until the blueberries burst. Add the lemon zest, sugar and simmer. Dissolve the cornstarch in water and stir in along with the lemon juice. Return to a simmer.  Remove from the heat and fold in the additional 3 1/2 cups of blueberries coating them in the mixture. Pour into the pie crust and allow to set for a few hours before serving.



  1. Rosa
    July 6, 2009

    What a delicious looking pie! I am so in love with blueberries!



  2. Lisa
    July 6, 2009

    Jillian, your gorgeous photos prove what is the proverbial theory of cooking and baking, fresh and simple is always the best, and your pie is perfection! Beautifully done!

  3. Natalie
    July 6, 2009

    What a beautiful pie! The color is amazing. I would have loved a piece of this, especially if it wasn’t too sweet like you said!

  4. Lisa R.
    July 6, 2009

    ACK! No one has ever made one of the recipes I’ve posted and put it on their blog! I’m so glad it turned out well for you, and the photos are really lovely! Kudos on making your own crust…I’m way too lazy ;)!

  5. Marti
    July 6, 2009

    I made this recipe, but used lime juice, which is slightly sweeter and has an unusual tang. I highly recommend it either way. :)

  6. Tessa
    July 7, 2009

    What a gorgeous blueberry pie!!

  7. Ann
    July 7, 2009

    Such a beautiful Pie! It must be yummilicious :)

  8. cheffresco
    July 7, 2009

    Oh man this blueberry pie looks amazing!

  9. Karine
    July 7, 2009

    Your blueberry pie sounds delicious!

  10. maggie
    July 8, 2009

    I love the mix of fresh and cooked! Great way to intensify the berry flavor.

  11. Juliana
    July 9, 2009

    Wow, such a great looking pie…I will definitely try it since I have lots of blueberries in the refrigerator :-)

  12. Patricia @ Brownies for Dinner
    July 10, 2009

    Beautiful photos. I bet this is delicious with some ice cream (and without). Yum.

  13. kath
    July 12, 2009

    This was a delicious pie and I’m so sad that I didn’t get leftovers! The pie was a perfect balance of texture, flavor, and appearance. I’m hoping you’ll make it again soon…..:)

  14. Cathy
    August 18, 2012

    This has got to be the best blueberry pie recipe I have ever tried. I made two for a family gathering and every one was raving about it. It still comes up in conversation. Thank you so much for sharing this Jillian. It has gone into my cook book.

  15. jillian
    August 18, 2012

    Cathy- Thanks so much for your comment. I love that this pie still comes up in conversation!!

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