My no-fail blueberry pie is the perfect balance of sweet, tangy, and comforting — all without the hassle of a top crust.

See the notes section at the end of this recipe for the simple substitutions one needs to make this vegan.

Ingredients

• 1 store-bought pie crust [substitute homemade, but you are on your own for that]
• 16 TBSP all-purpose flour, 120 g
• 8 TBSP brown sugar [make your own from white sugar and molasses]
• 1 teaspoon ground cinnamon, divided in half
• eight pinches or 1/2 tsp kosher salt, divided in half
• 1/3 cup butter, softened (not melted)
• 2 cups fresh picked blueberries
• 12 TBSP white sugar
• 3 TBSP cornstarch

Materials

• either pie pan or cast iron skillet (I use the cast iron skillet because capsule kitchen)
• two mixing bowls
• measuring cups
• measuring spoons
• mixing spoon
• non-convection oven
• refrigerator
• fork
• kitchen timer
• wire cooling rack
• potholders or kitchen towel (I use a bunched up kitchen towel because capsule kitchen)
• thin strips of aluminum foil or a pie shield

Instructions

1. Defrost your store-bought pie crust (1) and use it to line your pie pan or cast iron skillet. Prick a few holes in the bottoms and sides of the crust with the fork. Set it aside.
2. Preheat the non-convection oven to 375°F.
3. Take out one of the mixing bowls to use to make the topping.
4. Into the bowl, put one part of the brown sugar (8 TBSP), all the flour (16 TBSP or 120g), part of the cinnamon (1/2 tsp), and part of the kosher salt (4 pinches or 1/4 tsp). Stir to ensure even distribution.
5. To this, add the butter (1/3 cup) and stir until everything is evenly mixed.
6. Put the mixing bowl with the topping into the refrigerator to chill. For now.
7. Take out your second mixing bowl. We are now going to make the filling in this one.
8. In this second mixing bowl, put your white sugar (12 TBSP), corn starch (3 TBSP), remaining cinnamon (1/2 tsp), and remaining kosher salt (4 pinches or 1/4 tsp).
9. Check your fresh-picked blueberries (2 cups) over for stones, stems, or unripe berries, then add them to the mixing bowl and toss to coat them thoroughly.
10. Pour the filling into the prepared crust. It will mound over. We are okay with this.
11. Put the pie into the preheated oven and set a kitchen timer for 20 minutes. Take those 20 minutes to clean up from the previous baking efforts.
12. When the timer goes off, open the oven and take out the pie. Just for a moment.
13. Remove the topping from the refrigerator and evenly cover the top of the pie. The blueberries will have softened with heating and should be somewhat squishable, and will burst and share their juice; good. Try to use the addition of the topping to tamp down Mount Blueberries. Don't worry about being perfect. You'll get a second chance at the topping.
14. Put the pie back into the oven and set a kitchen timer for an additional 20 minutes.
15. When the timer goes off, open the oven and take out the pie. Just for a moment.
16. When the pie is out of the oven, first use your mixing spoon to more evenly distribute the topping. See, I told you that you'd get another chance.
17. Then, apply thin strips of aluminum foil around the edge of the crust on your pie plate or cast iron skillet in order to act as a pie shield (or just apply a pie shield if you have one).
18. Then back into the oven it goes. Set a kitchen timer for an additional 40 minutes.
19. When the timer goes off, check that the filling is bubbly and the topping is browned. If so, you're done ... with this step. If not, back into the oven for more baking and check on the pie in 5 minute increments until the conditions are met.
20. Once the pie is done in the oven, put it on the wire cooling rack and remove the aluminum foil strips. Set the kitchen timer for 4 hours and let it cool. No matter how much you want to touch it, LET IT COOL.
21. Once cool, then cut and serve.

Notes

To make this recipe vegan, substitute vegan butter for the regular butter called for in this recipe, and choose organic sugars as they are unlikely to have been cross contaminated with bone char. As tempting as it is to substitute a vegetable oil instead of the more expensive vegan butter, the browning on the topping comes from whatever magic is done to make vegan butter be vegan butter; if you are okay foregoing the browning then feel free to use oil. Also you'd of course have chosen a vegan store-bought pie crust or have made your own vegan pie crust. We've discovered that Walmart's Great Value Graham Cracker crust (in a pie tin, already!) is vegan and readily available.

Bibliography. I stole my peach pie recipe and adapted it to blueberries, using input from AllRecipes to get the filling right. We needed to make some baking timing changes, but we got it done!

CookLang

---
title: Minimal Effort Blueberry Pie
source: https://theinfamousj.github.io/ExecutiveDysfunctionRecipes/baking-minimal-effort-peach-pie-2.html
description: My no-fail blueberry pie is the perfect balance of sweet, tangy, and comforting — all without the hassle of a top crust.
tags:
- baking
- dairy
- dessert
- vegetarian
---
Defrost your @store-bought pie crust{1} and use it to line your #pie pan or cast iron skillet{}. Prick a few holes in the bottoms and sides of the crust with the #fork. Set it aside.

Preheat the #non-convection oven{} to 375°F.

Take out one of the #mixing bowls{} to use to make the topping.

Into the bowl, put one part of the @brown sugar{8%TBSP}, all the @flour{16&TBSP}, part of the @cinnamon{1/2%tsp}, and part of the @kosher salt{4%pinches}. Stir to ensure even distribution.

To this, add the @butter{1/3 cup} and stir until everything is evenly mixed.

Put the mixing bowl with the topping into the #refrigerator{} to chill. For now.

Take out your #second mixing bowl{}. We are now going to make the filling in this one.

In this second mixing bowl, put your @white sugar{12%TBSP}, @corn starch{3%TBSP}, @remaining cinnamon{1/2%tsp}, and @remaining kosher salt{4%pinches}.

Check your @fresh-picked blueberries{2%cups} over for stones, stems, or unripe berries, then add them to the mixing bowl and toss to coat them thoroughly.

Pour the filling into the prepared crust. It will mound over. We are okay with this.

Put the pie into the preheated oven and set a #kitchen timer{} for ~{20 minutes}. Take those 20 minutes to clean up from the previous baking efforts.

When the timer goes off, open the oven and take out the pie. Just for a moment.

Remove the topping from the refrigerator and evenly cover the top of the pie. The blueberries will have softened with heating and should be somewhat squishable, and will burst and share their juice; good. Try to use the addition of the topping to tamp down Mount Blueberries. Don't worry about being perfect. You'll get a second chance at the topping.

Put the pie back into the oven and set a kitchen timer for an additional ~{20 minutes}.

When the timer goes off, open the oven and take out the pie. Just for a moment.

When the pie is out of the oven, first use your #mixing spoon{} to more evenly distribute the topping. See, I told you that you'd get another chance.

Then, apply #thin strips of aluminum foil{} around the edge of the crust on your pie plate or cast iron skillet in order to act as a pie shield (or just apply a pie shield if you have one).

Then back into the oven it goes. Set a kitchen timer for an additional ~{40 minutes}.

When the timer goes off, check that the filling is bubbly and the topping is browned. If so, you're done ... with this step. If not, back into the oven for more baking and check on the pie in 5 minute increments until the conditions are met.

Once the pie is done in the oven, put it on the wire cooling rack and remove the aluminum foil strips. Set the kitchen timer for ~{4 hours} and let it cool. No matter how much you want to touch it, LET IT COOL.

Once cool, then cut and serve.