Open Faced Blueberry Pie

I don't really have a whole lot of time to make my own pie crusts, so normally I just use the refrigerated/frozen store bought crust. If you are a pie crust fanatic and have the time/patience/energy to make your own from scratch---more power to you. Use that recipe for this blueberry pie, and I'm sure it will put this pie over the top!

I recently bought a boat-load of fresh blueberries, because they were on super-sale at the local market. I knew fresh blueberry pie was the way to go, but I also knew I only had one crust in the freezer.

Normally, whenever I think of blueberry pie, I think of the lattice topped steaming pie on a country window sill, and I was skeptical about trying this recipe. But let me tell you, this pie is FANTASTIC, easy and definitely worth a try if fresh blueberries are in season!

Open Faced Blueberry Pie

Adapted from Epicurious, and The Pie and Pastry Bible

Ingredients:

1 pre-made pastry crust, thawed

1 egg white

4 cups blueberries (or about 3 6-80z packages)

1/2 cup water, plus 2 tablespoons water, divided

2 Tbs cornstarch

1/2 cup sugar (or Splenda)

2 tsp freshly squeezed lemon juice

Pinch of salt

Procedure:

1. Preheat oven to 425 F. Lay pie crust on pie plate, and flute edges/do whatever pattern you like around the rim of the crust. Place in fridge while the oven preheats.

2. Place parchment paper or foil in the bottom of the crust, and weight with dry beans or pie weights. Place foil around the rim of the crust (or use a handy silicone pie rim), so the edges of the crust don't burn. Bake for 20 minutes.

3. Remove the beans/weights, and prick the bottom and sides of the crust several times with a fork. Return to the oven, and bake for an additional 5-10 minutes, or until the crust is golden brown.

4. Allow the crust to cool 10 minutes, the brush egg white over the crust.

5. While the crust is cooling, prepare the filling. Choose 1 cup of the softest blueberries, add to a saucepan with 1/2 cup water, cover and bring to a boil. Whisk the cornstarch and water in a separate bowl, and set aside for later.

6. Once boiling, lower the heat to a simmer, and constantly stir the mixture for about 4 more minutes, or until the blueberries burst.

7. While stirring constantly, add in the cornstarch mixture, lemon juice, sugar and salt. Stir until the mixture thickens and becomes translucent.

8. Remove the mixture from the heat, and immediately fold in the remaining three cups of blueberries. Turn the mixture out into your pie shell, and allow the pie to sit at least a few hours before serving.

9. Top the pie with whipped cream, vanilla ice cream, or simply enjoy it plain!