TGIF everyone! Friday is a special day for many reasons; I enjoy Friday because it is a reason to eat delicious pie. Even though Bruce and the Kennel Club often nominate me to bring the pies, I enjoy baking and cooking so it is no problemo. Today I brought an open face blueberry pie and it was extremely easy to prepare and bake. I found the recipe on Epicurious because their website has awesome recipes for any dish. Here is the open face blueberry pie:

For the crust:
(I like to use the Pillsbury pre-made crusts)
Preheat oven to 425 at least 15 minutes before baking.
Roll the crust into a pie pan and crimp the border using a fork.
Place parchment paper over the crust and fill with rice or dried beans to keep secure.
Bake for 15-20 minutes keeping a close eye so it does not burn.
Cool the crust on a rack for 5 minutes and if desired, brush the bottom and sides with one egg white.

For the filling:
4 cup fresh blueberries
2 Tbsp cornstarch
1/2 cup sugar
2 tsp freshly squeezed lemon juice
Pinch of salt
Whip cream (optional)

Measure 1 cup blueberries and place in a medium saucepan with 1/2 cup water; cover and bring to a boil.
In a small bowl, whisk together the cornstarch and remaining 2 Tbsp water. Set aside.
When water and blueberries come to a boil, lower the heat and simmer for 3-5 more minutes until juice begins to thicken.
Stirring constantly, add cornstarch mixture, sugar, lemon juice, and salt.
Simmer for a minute until flavors combine.
Remove from heat and fold in the remaining 3 cups of blueberries.
Shave some lemon zest over the top for a touch of creativity.
Spoon mixture into the baked pie crust and allow to sit at room temperature for two hours.

Enjoy with vanilla ice cream or whipped cream!