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Open Faced Blueberry Pie

Categories: Pies & Tarts

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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!


  • 1 1/2 c. graham crackers finely ground crumbs
  • 1/3 c. white sugar
  • 6 tbsp. butter melted
  • 4 1/2 c. blueberries divided
  • 2 tbsp. water
  • 2 1/4 tbsp. Clabber Girl Cornstarch
  • 3/4 c. granulated sugar
  • 1 tbsp. lemon juice


Pie Crust:
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.