There’s a secret that makes this Open Face Blueberry Pie perfect! Two whole pounds of blueberries get cooked down into a luscious, thick, flavorful blueberry filling. Then two more pounds of whole blueberries get added to the filling. In each bite, you get a perfect combination of plump juicy blueberries and thick luscious filling with nothing but pure blueberry flavor! Perfect!!
You might be surprised when you bite into a piece of this Open Face Blueberry Pie. With every bite, you get a mouthful of plump whole blueberries mixed with a thick luscious blueberry filling. The best of two worlds in one bite! The thick filling makes for a sturdy pie, which adds great stability to an open face pie.
MIXING THE PIE DOUGH
You can use a store-bought pie crust or your own pie crust recipe for this pie, OR you can use this soft & flaky pie crust recipe, I have listed below. This pie dough doesn’t get mixed together quite the same as most pie dough recipes.
Below are tips for how I made this soft & flaky pie crust…
Top Right – I started by using half lard and half butter that I froze ahead of time. I shaved both of them on a box grater.
Bottom Right – I added the lard and butter to a bowl that contained part of my flour, salt, and sugar mixture. I worked the lard and butter into the flour mixture with my hands.
Top Left – I added the remainder of my flour mixture and just lightly mixed it in. This time I didn’t work the flour into the lard and butter. This is what helps make this dough extra flaky and soft.
Middle Left – I added some ice water and some white vinegar to the mixture.
Bottom Left – I lightly kneaded it with my hands.
FORMING AND BAKING THE PIE CRUST
Top Right – I formed the pie dough into two discs, wrapped them and refrigerated them for 30 minutes. Then I placed one in my freezer to use later and placed the other one on a floured surface.
Top Left – I rolled the pie dough out into a circle larger than my pie dish.
Bottom Left – I transferred the pie dough to a pie dish and refrigerated it again for 30 minutes.
Bottom Right – I pricked the bottom and sides of the pie shell with a fork (docking the crust). This prevents it from puffing up when baking. Then I crumpled up a piece of parchment paper and placed it in the pie shell. I filled the empty shell with dried beans. Next, I baked the empty pie shell for 20 minutes, removed the beans and finished baking it until it was golden brown. While it was cooling I made the pie filling.
COOKING THE PIE FILLING
What makes this filling PERFECT? I’ll show you…
Top Left – I started by adding 4 cups of blueberries to a saucepan with some sugar and cornstarch.
Top Right – I cooked the mixture for a few minutes until it was reduced and thick. The more reduced, the more potent the blueberry flavor.
Bottom Left – Here’s my secret to this great pie. I added 4 cups of whole blueberries to the cooked filling. This way you have the best of two worlds…plump whole juicy blueberries and a thick luscious full of flavor filling all in one!
Bottom Right– I mixed the two together and transferred the mixture to the cooled pre-baked pie crust, and refrigerated it for several hours until it was very chilled.
Did I mention that I like ice cream on top of my pie?Print
This luscious blueberry pie starts with 2 whole pounds of blueberries that get cooked down into a thick flavorful filling. Then 2 more pounds of plump whole blueberries get added into the filling. In each bite, you get a mouthful of plump whole blueberries and thick luscious filling. It’s perfect!!
- 2 Cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup good quality lard, frozen
- 1/2 cup real unsalted butter, frozen
- 6 tablespoons of ice water
- 2 teaspoons white vinegar
- 8 cups frozen or fresh blueberries, divided
- 1/4 cup cornstarch
- 1 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- Make the pie dough. Whisk together the flour, sugar, and salt in a large bowl. Remove 1/2 cup of the flour and set it aside. Grate or shave the frozen lard on a box grater. Grate or shave the butter or cut the butter into small cubes. Add the lard and butter to the bowl of flour. Using your hands, work the lard and butter into the flour. Once it’s worked in, add the remaining flour and lightly mix it in, but don’t work it in with your hands. Add the ice water and vinegar and work the dough lightly with your hands just until it comes together. Do not overwork the dough or it will become tough when baked.
- Transfer the dough to a lightly floured work surface and lightly sprinkle dough with flour so that it’s not sticky. Pat dough into a disc. Cut the disc in half. Form the dough into 2 separate discs and wrap them in plastic wrap. Place one disc in the refrigerator for 30 minutes. Wrap the other disc tightly in the plastic wrap and place it in a freezer bag and freeze it to use later.
- After 30 minutes, unwrap the refrigerated disc of dough and place it on a well-floured surface. Roll the dough out to where it big enough to fit the bottom and insides of a 9-inch pie dish with about a 1/2 inch overhang.
- Transfer the rolled pie dough to the pie dish. Fold the overhang of the dough under the edge of the pie dough all the way around the edge of the pie dish. Crimp or flute the edges of the dough as desired.
- Refrigerate the pie shell for 30 minutes.
- Prebake the pie shell. Preheat oven to 400 degrees.
- Using a fork, prick the bottom and sides of the pie shell. This is called docking the pie shell. It helps keep the pie crust from puffing up when it is baking. Crumple up a piece of parchment paper and spread it open again. Place it in the pie shell. Fill the pie shell with ceramic pie weights or dried beans.
- Bake the pie shell for about 20 minutes until it is set and the edges of the crust are starting to lightly brown. Remove the pie weights or beans and continue baking the crust until it is golden brown. Transfer to a wire rack to cool.
- Add 4 cups of the blueberries, cornstarch, and sugar to a medium saucepan. Heat over medium-high heat, stirring constantly, until the blueberries start to pop and release some of their juices. Reduce heat to medium and continue to stir slowly but constantly, until all of the blueberries have popped and the mixture begins to be reduced and thickened. Remove from heat and stir in the vanilla.
- Add the remaining 4 cups of blueberries and gently stir just enough to coat the blueberries.
- Transfer the mixture to the prebaked pie shell and refrigerate overnight, or at least 3 hours. The filling needs time to chill and set up.
- Serve cold or warm with ice cream.
- Refrigerate leftovers.
You can use frozen or fresh blueberries in this recipe. I buy lots of blueberries when they’re on sale and freeze them. If you use frozen blueberries, they will release some of their juices while thawing. Add the blueberries and any juices to the saucepan.
Prep time includes time for making and baking the pie crust in this recipe. Prep time for the filling only is about 30 minutes.
- Category: Pie
- Method: Cook
Keywords: blueberry pie, pie, desserts, fresh fruit, fruit pie, summer pies,