This recipe is for an open face blueberry pie with filling that is not baked.
It’s rare for me to bake a pie because it just seems like so much work. However, when you use a premade crust, such as Pillsbury Pie Crust, and fill it with no baked goodness you get a delicious summer pie. With blueberry season in full bloom, so to speak, I had to try this. It was a hit and I’ve made it twice. It’s a must try for anyone who loves blueberries.
I’m sure you could make it with other berries too with a little experimenting. If you want to make it vegan, there are a lot of vegan no bake pie crusts online, so I’ll try one of these next time or I may just put the filling into small serving size mason jars for a nice pudding type dessert. Thanks Linda (sv Sapphire) for the recipe.
3 pints (6 cups) fresh blueberries, washed, rinsed, and drained
1 lemon, grated rind and juice
2/3 cup sugar (original recipe calls for 1 cup, but I’ve reduced it and it still tastes plenty sweet)
3 TBSP cornstarch
1 cup water
1 TBSP butter (I use vegan butter)
1 unbaked 9” pie shell
-Bake the pie shell according to package directions
-Mix sugar, cornstarch, and water in a pot. Add 1 ½ cups of blueberries with the lemon zest and juice. Cook over medium heat, stirring constantly until thickened and the color is a deep purple. Remove from heat and stir in the butter. Let cool (I stir a few times while it’s cooling to keep it from setting up). Cool at least 30 minutes or until there is no longer steam coming from it when stirred.
-When cooled, fold in remaining blueberries and pour into the baked and cooled pie shell. Refrigerate approximately 2 hours, or until set. I let mine set overnight.
-Slice and enjoy.