Reviewed: Nov. 14, 2009

Awesome!!! My kids make the crumble and put it on every pie possible! They love this recipe and ask me the make it over and over again

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Shannon

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Reviewed: Nov. 3, 2009

Excellent! This was my first blueberry pie and it will definitely not be my last! I did use a different crumb because I did not have any rolled oats on hand. This will be my "go to" recipe from now on. Thanks!

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luv2cook

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Sep. 28, 2009

Fabulous!! I used a mixture of berries - blueberries, blackberries, raspberries and strawberries - all fresh, and this was the best dessert I have had in ages!!

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HoneyB

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Reviewed: Sep. 27, 2009

I made the pie exactly as written, but next time I'm going to leave out the lemon juice as it was abit too much for me. Also, less sugar in the blueberries as it was too sweet. The crumble topping was very good!

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KARENPAULA

Cooking Level: Expert

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Reviewed: Sep. 21, 2009

Very good. Used 6 c. frozen/thawed blueberries and added 2 Tbs. corn startch. Only used 1/2 of the topping, otherwise it is too hard to cut a slice without the entire top caving in. You'll know what I am talking about when you go to slice a piece. Oh, and don't forget the ice cream.

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MORUPE

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

Too much lemon flavor and I think it needs to be baked longer... the filling was oozing everywhere. :(

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amandawyoung

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Reviewed: Sep. 7, 2009

We all loved this recipe!! Especially the hubby. If it's important to you, that your pie slice hold together this recipe may not be for you.

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Kathy's Kitchen

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Reviewed: Aug. 31, 2009

Too sweet. But after cutting the sugar, this pie is excellent. Loved the lemon with blueberries.

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Julie H

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Reviewed: Aug. 26, 2009

Good pie! Need to reduce the sugar to maybe a 1/4 cup. You don't need more than that. Also added some cinnamon and 2 T of cornstarch. The pie set up nicely in the fridge but prior to that it was very runny. My husband loved this!

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MSPOONER

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 25, 2009

I put more cornstarch than called for because I like my pie filling thick. This was like runny water. The flavor of the filling was sickeningly sweet. And the topping did just that; topped it off with even more sugar. Had to throw the whole pie out.

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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: Aug. 23, 2009

Delicous. It was very rich. I've never made a blueberry pie with lemon before and i'll never omit it again. I'm not sure if i will do the crumb toping again, but i have found my blueberry pie filling for life. THANKS!!!!

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Aug. 23, 2009

I used cornstarch and fresh berries, also - agreed, can use probably 1/2 the sugar if you get good, sweet fresh berries. Substituted white sugar for Splenda, also.. just about undetectable - next time, I'll probably use regular white, and just cut the amount in 1/2 (or down to 1/3, even!) - wonderful recipe (and delicious with a little ice cream, as all warm pies are!)

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juststardust

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Reviewed: Aug. 23, 2009

Excellent! I used 1 1/2 tbs cornstarch and fresh blueberries (which were really sweet so I could have used less sugar), and it turned out perfect. I will make it again soon since I only got one slice and that was not enough!

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jeaniehursey

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Reviewed: Aug. 20, 2009

mmmmm ~ this recipe turned out awesome! best blueberry pie i've ever made! i used fresh picked berries and no corn starch and it turned out perfect.

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amy

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Reviewed: Aug. 12, 2009

This was the first blueberry pie I ever tried making, and it will be the only blueberry pie recipe I ever use.

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absorge

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Reviewed: Aug. 9, 2009

This was an absolutely wonderful recipe. The first time I made this I made it exactly as stated in the recipe. As other reviews have said it did come out very runny but the taste was terrific. I refrigerated the pie to try to firm it up which worked and the pie tasted AWESOME. The second time I made the pie, as suggested by other members, I added 2T of cornstarch to the berries and it was perfect! Extreamly easy to make.

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Angelina

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Ephrata, Pennsylvania, USA

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Reviewed: Aug. 2, 2009

This recipe had a great flavor but next time I will follow reviewer advice and add cornstarch to my frozen blueberries and drain some of the juice after the berries are thawed. It was very runny and did not gel up as it should have. I gave it four stars - but would have given five if it hadn't been so runny.

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Wanda Rohlfing

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

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Reviewed: Jul. 30, 2009

I made this pie with too many blueberries. Think mountain with a crumb topping, so the berries did not cook in the center. It still came out very good. I will make this again and reduce the amount of berries I used. You can't ask for an easier recipe!

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Adeeann

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Reviewed: Jul. 26, 2009

turned out great! i use this as a basic recipe for different fruit, all worked well so far. I did try to cut back on the sugar, but the oatmeal/brown sugar mix works well with everything!

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