This is a truly an “UN-pie” which is very easy to pull together. It’s all about the delicious blueberry filling. No excess pie crust, just a few crispy circles of pie crust on top. This is a quick and delicious Blueberry Pie with NO BOTTOM CRUST!
I love it because it allows me to concentrate on eating my favorite part of a blueberry pie – the filling. Dress up the top of the pie with little circles of purchased pie crust, baked crunchy, or your favorite thin vanilla or cinnamon flavored cookies.
With so few ingredients this is the fastest I’ve ever constructed a pie…and I’ve made many. You’ll need fresh blueberries, of course, sugar, cornstarch, blueberries and a store-bought crust and an egg yolk. It’s that easy. Oh, and a little butter to brush in the pie pan.
Sure, you can use frozen and thawed blueberries, but the pie comes out much tastier and less watery if you use fresh blueberries.
I topped this pie with circles of pie crust coated with egg yolk and sprinkled with sugar, baked, then put in place just before serving so the pie crust pieces does not get soggy. Top it with whipped cream, homemade or store bought and you have a delicious and colorful dessert!
Prep your pie pan:
I use a 9.5” glass pie pan for this very easy blueberry pie. Just adjust the ingredients if you use a smaller one. Generously butter your pie pan and set aside.
- Pastry brush.
- Cookie cutter, about 1 ½- 2” in diameter – you choose your favorite design.
- Baking sheet for the pie crust cut-outs.
- NO rolling pin needed.
Preheat your oven to 400F degrees.
Gather your pie filling ingredients:
1 C Sugar
1/4C + 1T Cornstarch
6 C Blueberries, fresh are recommended, but frozen and thawed will work in a pinch
I Pie crust, store bought top quality, thawed
1 egg yolk
1 t water
1 t Sugar
Stir and bake your filling:
- First whisk the sugar and cornstarch together.
- Then stir in the fresh blueberries.
- Pour into the buttered pie pan.
- Bake at 400F degrees for 25-30 minutes. With my oven, 25 minutes was just fine.
Make your toppers for the pie:
- Unroll the thawed pie crust onto a sheet of parchment paper that’s a couple inches larger than the pie crust. Thaw according to package directions.
- Smooth it out without stretching it.
- Whisk your egg yolk with the water.
- Brush the egg lightly onto the entire pie crust. You won’t need all the egg mixture.
- Using a cookie cutter, cut out as many toppers as you can, leaving the cut-outs on the parchment paper.
- Sprinkle all cut-outs with the sugar.
- Leaving the cut-outs in place, peeling the excess pie crust off the parchment paper.
- Place the parchment with cut-outs onto your baking pan. (If the cut-outs are too lightweight, they might sink while the pie is baking. Another option is to bake them separately on a cookie sheet and put them in place after the pie has baked.)
- Bake at 400F degrees for 8-12 minutes. I check them at the 8-minute mark to make sure I don’t overbake them. You want them to come out a nice pretty golden color.
- Take from the oven and cool completely.
- Use them to decorate the individual desserts just before serving.
- I store the leftovers in an open bowl in the cupboard for up to a week. (Storing them in a plastic bag will make them soft and they lose their crispiness.)
Dish it up: - Dish up your baked pie filling, into low sided bowls.
- Embellish your pie servings with whipped cream – homemade or store bought – or ice cream.
- Top your delicious blueberry dessert with the pie crust cut-outs. It’s fun to use them to dip into the blueberry filling and whipped cream.
- Enjoy with coffee or a small blueberry smoothie.
Don’t want ANY crust?
- If you want to avoid making ANY pie crust, embellish the top of the filling with vanilla wafers, cinnamon wafer cookies, graham crackers or even lemon flavored Oreo’s.
- The filling is also tasty as a special fruit dip for strawberries, or other fruit…or even as a topping for ice cream.
If you have an abundance of blueberries this summer, this is an easy recipe, so “Bake your own Memories!”