Open Faced Blueberry Pie
Pies & Tarts
Don't cover this pie with a second crust! By leaving the blueberries exposed, you make a gorgeous looking pie that your guests will want to carve right into!
finely ground crumbs
Clabber Girl Cornstarch
In a large bowl combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9 inch pie plate. Chill for about 2 hours.
In a small cup or bowl mix the Clabber Girl Cornstarch and 2 tablespoons of water; set aside.
Place 2 cups of the blueberries and the water in a medium saucepan over medium heat. Stir occasionally, bringing to a boil. Lower the heat to a simmer, stirring constantly for 3 minutes. Add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for about 3 more minutes or until the mixture becomes translucent. Immediately remove from heat and fold in the remaining blueberries.
Cool the mixture for 15 minutes; spread the blueberry mixture in the pie shell and cover loosely with plastic wrap. Let sit at room temperature for 1/2 hour then refrigerate for at least 2 hours before serving.