Reviewed: Aug. 13, 2008

I used fresh blueberries and received rave reviews from everyone. I followed the recipe except I didn't add the lemon zest (cuz I didn't have a lemon) and added 1 Tbl cornstarch as suggested by other raters. It was not runny at all and stayed together perfectly in slices. I didn't do the crumb topping and it was still very yummy!

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IDpotato

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

Wow...This blueberry pie is amazing. The crumble top is very good. Thanks.

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Jeri Hasanaj

Cooking Level: Beginning

Home Town: Massillon, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Aug. 10, 2008

I must have done something wrong. All I came out with was a soggy mess of sugary blueberries that overflowed a deep-dish crust.

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MsGracie

Cooking Level: Expert

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Reviewed: Aug. 8, 2008

This is the BEST blueberry pie!! I've already made it twice this summer. I took the advice of previous reviewers and added 1 tbs of cornstarch but aside from that I didn't change a thing and it's PERFECT!

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ERINKGREEN

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Reviewed: Aug. 7, 2008

Thanks for the recipe! I made this pie for my family and guess what? I didn't change a thing, and it came out perfect! It deserves five stars, because it's a five star recipe!

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AJAsMom

Cooking Level: Intermediate

Home Town: Flora, Indiana, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Aug. 7, 2008

I made this for a dinner party. My guests loved it. I did add cornstarch in water to thicken up the filling and also used frozen blueberries that I thawed and drained prior. I also used my own recipe pie crust. Awesome!

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princess_bailey

Cooking Level: Intermediate

Home Town: Tuttle, Oklahoma, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 5, 2008

I've already made this pie three times this summer! So good!

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ZEROJUPITER

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Jul. 26, 2008

I made this the other day with fresh blueberries. It was very crumbly when cut, even after resting several hours and overnight, but the flavor was outstanding!! I would do as another viewer sugested and make this into a blueberry crumble without a pie crust on the bottom!! Serve with warm with vanilla ice cream and it becomes an easy summer treat--delicious!! Thank you to Miss Bethany and all you viewers with those helpful hints!

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MAYDAY

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Jul. 24, 2008

From my 7-year-old to my picky 80-year-old father-in-law and everyone in-between, the vote was unanimous -- the BEST blueberry pie EVER!!!!!

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Mom5boyz

Cooking Level: Expert

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Reviewed: Jul. 19, 2008

I made this crumb topping recipe for my bluberry cupcakes and it made them so good!

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cookiemonster

Cooking Level: Intermediate

Living In: Sarver, Pennsylvania, USA

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Reviewed: Jul. 8, 2008

I do lots of baking, so I don't think it was me...the family agreed that this was an okay recipe. Too much topping--too sweet even though I cut the sugar by 1/3. I did add more flour to help the blueberries set, and that worked fine. It didn't run at all. I used delicious blueberries that we picked the same day. I topped it with a yogurt cream sauce, which helped considerably (1C heavy cream, 1.25C plain yogurt, whisk smooth, sprinkle with brown sugar on top (maybe 1/3 Cup), let sit for a couple hours, then stir).

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ejlennox

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Jul. 5, 2008

Made a nice looking pie. I will not use frozen blueberries again because they released too much water during baking and made my pie runny. I'll save this recipe for only fresh blueberries and hopefully get a better pie. I've made this twice with frozen ones and the 1st time it seemed OK (not sure of the taste because I gave it away) but the 2nd one we ate was definitely runny due to the frozen blueberries.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Jul. 3, 2008

BEST BLUEBERRY PIE I'VE EVER HAD :-)

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TNKARENW

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Reviewed: Jun. 17, 2008

I followed one of the other reviews and didn't use the pie base. Next time I will cut the brown sugar in half as it was just a little bit too sweet for my taste. All in all very good and so easy.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 11, 2008

This is a delicious pie. I used fresh blueberries in my pie. My pie did not set up and was very liquidy, but it was still very good. I am not good a making pies, so I would not fault the recipe for my lack of success. Also, everyone raved about the crumb topping-so good!

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Mar. 16, 2008

My photo speaks for itself. Deeee-lish!!!

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Reviewer:

MarieM

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Randolph, New Jersey, USA

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Reviewed: Mar. 8, 2008

This one bombed! The flour sugar mixture just sank to the bottom of the bowl while mixing with the blueberries. The pie came out dry... the berries never cooked enough to "pop". I think next time I will wash the berries first to get them damp, or add some orange juice to the mixture. I will also try cooking it at 350 for sixty minutes. The topping was great. scooped out the top of the pie and had it with vanilla ice cream!

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John at Palm Springs

Cooking Level: Expert

Home Town: Palm Springs, California, USA

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Reviewed: Mar. 6, 2008

This did not work for me. I followed the instructions exactly but I wish I followed the reviewers instructions instead. It came out like blueberry soup! The flavor was very good and everyone liked it but it wasn't formed like a pie at all. Maybe I'll try again with fresh blueberries in the summer.

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