What a great recipe - even tastier with a teaspoon or so of finely grated lemon zest added along with the lemon juice! I've made a 9-inch deepdish pie version of it several times now, using just a pint of blueberries, as suggested, and making no other changes in the recipe other than adding lemon zest. I'm not sure my sugar completely dissolved in mixing, even after 15 minutes of beating plus beating with lemon juice, but it didn't affect the outcome. I've been careful to see that my blueberries are completely dry before using them, since the problems some have had with the recipe sound like there was too much liquid, and the pie has been perfectly wonderful, every time.

Reviewed On: Jul. 6, 2008