This is an easy pie and it's the pie for peak blueberry season! Fresh berries are stirred into a sticky blueberry sauce and the whole mixture sets up perfectly so that it's delightfully juicy but doesn't run all over the place when it's sliced into.

Open Faced Blueberry Pie
1 recipe of your favourite Flourist Pie Dough
4 cups blueberries, rinsed and dried
1/2 cup water + 2 tablespoons divided
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)

For the crust:
Roll out your pie dough and place it in your pie plate. Trim the edges and crimp the edges using your fingers or a fork. Refrigerate the pie crust for at least an hour, up to 24 hours.

Preheat the oven to 420. Fill the pie plate with parchment and pie weights. Dried beans work well, or rice. Make sure that the weights reach the top of the pie plate, or your pie shell may shrink. 

Bake the pie crust in the oven for 20 minutes. After 20 minutes take the pie crust out and carefully remove the parchment and the pie weights. Prick the bottom of pie generously with a fork. Return it to the oven and bake for another 5-10 minutes, or until it's evenly golden brown.

Once it's finished and has cooled slightly, brush all over with the beaten egg white.

Make the filling:
Measure out 1 cup of blueberries, using the softest ones you have. Combine with 1/2 cup of water in a medium sauce pan. Cover and bring to a boil.

Meanwhile, in a small bowl, combine the cornstarch with 2 TBSP of water, mix well.

When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.

Pour the mixture into the cooled pie crust and allow to set up for at least 2 hours. Right before serving pipe or spoon whipped cream around the edge. The whipped cream edge perfectly compliments the deep blue and shiny fruit centre.