Blueberries are bountiful in Maine, especially Downeast. When I travel home down on Route 9, I am constantly in awe with the beauty of the blueberry barrens. With the last of my fresh blueberries from the Route 9 area I made an open face pie and treated my co-workers to some sweet semi-homemade deliciousness.

Semi-homemade you say? YES! There is only one area in life that I condone, and sometimes even encourage, cheating! That is when it comes to the kitchen. There is no shame in utilizing a quality pre-made product. I am a mom of two girls, I work full time, the girls have karate 2-3 times per week … the list goes on and on. Doesn’t it for everyone? I don’t always have time to knock out a pie crust or batch of brownies, but I will spruce it up and make it my own by adding homemade components.

I hear over and over again how people don’t have time to bake. I get that and fully understand it. I think with baking people feel it’s not okay to use a pre-made pie crust or a box of brownie or cake mix, but we don’t always have this mind set with cooking. Sometimes I want an easier and sometimes faster way to make something yummy. I have NO SHAME in this EVER!

Pie Crust:
Use your favorite recipe or use store bought. Make sure to blind bake your crust. Once I line my pie plate with the crust and crimp the edges, I line my pie with parchment paper and fill it with beans (that I re-use) to weight the crust down. This ensures that the crust doesn’t shrink down the sides of the pie plate and keeps it from bubbling up all around, since I don’t want to prick the bottom of the crust.

I bake the pie crust following the directions on the box for the oven temp., however, I rarely use a timer. Once I start smelling the heavenly scent of toasted butter, I know my crust is just about ready! While the crust is baking, I prepare my filling.

Pie Filling Ingredients:
You can substitute any frozen or fresh berry for this type of open-face pie.
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
Zest of one lemon
1/4 cup lemon juice
3 cups blueberries

In a large saucepan, combine the sugar, cornstarch, water and lemon zest and juice until smooth. Add blueberries and stir gently. Bring mixture to a boil over medium heat. Cook and stir until it has thickened. It should coat the back of a spoon, and you should be able to run your finger through the mixture and have the line stay. (CAREFUL, mixture will be HOT). Once the pie crust is baked add this mixture slowly and gently into it. Let pie cool before serving.

I added homemade whipped cream to this pie just before serving. I hope you enjoy this pie as much as my co-workers did. It was gone shortly after it was brought in! (Note the pie plate is for a cherry pie – oh well!)