Reviewed: Oct. 11, 2007

YUMMY. Couldn't stop eating it. Added an extra cup of flour since comments said it was runny - perfect amount after cooling to room temperature (after baking, still runny, but when cool, solid)

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Steph

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Reviewed: Oct. 2, 2007

Got rave reviews and request on this recipe!!

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GILES

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Reviewed: Aug. 20, 2007

I made this pie tonight for dinner guests. I let it cool for about an hour before eating it and it was very runny. The flavor was ok, but a little too sweet for my taste.

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 5, 2007

I made this for lunch over at my friend's house, and even my husband who is not a big pie or blueberry fan really liked it. My only complaint (no one else seemed to care) was that the filling was kind of gritty because of the sugar. I thought it would've dissolved more when it baked, but it was still really delicious. I left out the lemon zest because I didn't have a lemon at home. Overall, a really good pie.

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Nessa B

Cooking Level: Intermediate

Living In: Sterling, Virginia, USA

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Reviewed: Aug. 3, 2007

Great flavor! I added one tablespoon of cornstarch. Topping stayed crunchy for days!

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LoveTo Bake

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Reviewed: Aug. 1, 2007

This was excellent. Took it to a potluck at work and it was devoured. The only thing I might try next time is a deep dish crust. Those blueberries were piled pretty high before they went into the oven but they did not overflow. This was a hit!

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MARGIE161

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jul. 31, 2007

Fabulous pie! I used frozen blueberries and added some Minute Tapioca as a thickening agent. I may cut down on the sugar a bit but still really awesome recipe!!!

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kerrianne

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Reviewed: Jul. 25, 2007

Superlative pie! I am putting this on my favorites list!

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REDPONYGIRL

Cooking Level: Expert

Living In: Catawissa, Pennsylvania, USA

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Reviewed: Jul. 25, 2007

Our entire family LOVED this pie .... even the little kids (2 and 4) loved it. We will definitely make this the only blueberry pie we make. We made NO changes to the recipe (other than doubling the cinnamon) and used fresh blueberries. It was not runny (after you let it cool).

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AUSTINS

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Reviewed: Jul. 23, 2007

I made this recipe with the pre-made roll out crust and fresh berries. I did add 2 tbs of cornstarch and it is seriously THE BEST pie EVER!! And also just a note that while you don't need the lemon zest and juice, I think it is a really nice additional flavor! Will make again for sure and the family will be waiting on it!

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Nancy

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Reviewed: Jul. 22, 2007

I baked this pie this morning with rave reviews from my nephew who had to have a piece for breakfast! I adhered to all measurements except for lemon juice. I didn't have fresh lemons for zest so I used 2 tbls. juice. The 5 cups of fresh berries made the crust heaping full and I feared an oven spill, but there was none. This pie was one of the most picture perfect pies I've ever baked. It set up beautifully. My nephew said the lemon tang was great with the berries but he wanted some sweet crumbs or crust with each bite to sweeten the berries. Thank you very much for sharing this recipe, MISSBETHANY. It's definitely a keeper.

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Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 14, 2007

I LOVE this pie, and have made it several times. I particularly love how the lemon tastes with the berries. In fact, the only time this didn't turn out as well was when I didn't put in any zest. I'm cooking one now, but forgot about the runniness so neglected to add in the cornstarch. Ah well, if it comes out runny, I'll just put it on a bowl and eat it with a spoon! :)

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Jun. 26, 2007

I just baked this recipe, and it's excellent. I made a few minor changes: no lemon juice or zest (I didn't have either). I added 1 tbs. of water instead. I added 2 tbs. of cornstarch to the mixture of dry ingredients for the filling. I think the consistency will be fine, once it cools. Since I had no lemon juice, I added a pinch of salt to the filling. Next time I'll probably try adding a little lemon juice , if I have some. I used 2 pints of fresh berries, which amounted to about 4 and 1/2 cups. This filled a deep pie plate. This is definitely a keeper. Not only is it excellent, it's easy!

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THEORYGURU04

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Reviewed: Jan. 9, 2007

I didn't care much for the lemon flavor. Next time I'll omit the zest or cut it way down. I used fresh blueberries that I had frozen when blueberries were in season. No problems with it not setting up.

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SUNDROPFAIRY

Cooking Level: Professional

Home Town: Morrison, Illinois, USA

Living In: Manhattan, Illinois, USA

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Reviewed: Nov. 25, 2006

This is so easy and perfectly delicious. I followed the directions to a Tee and it came out great. I served it for Thanksgiving, it also looks pretty. I will make it often because it's so easy.

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Maura

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Reviewed: Nov. 22, 2006

Great recipe! Its the one thing I can bake and it's delicious. I add 1 table spoon of cornstarch and cook for 60 minutes. Highly recommended!

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mrshetfield

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Reviewed: Sep. 30, 2006

Very good pie. Extremely simple to make, and delicious to eat. I made this on Friday and served it the next day at lunch with ice-cream. Thanks alot.

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Abby R

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 31, 2006

Extremely easy and absolutely delicious. This was my first attempt cooking with blueberries. Two people at my husband's firestation asked for the recipe after eating a piece.

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jenniferinmaine

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Reviewed: Aug. 15, 2006

A little too sweet and very soupy. Not sure I'd make again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Aug. 4, 2006

I had no trouble with this pie being soupy, and I didn't add any additional thickeners. I did use fresh (picked an hour before) berries, so I'm not sure if that made any difference. I did add about 1 t of cinnamon to the cinnamon/flour mixture, and left out the lemon zest as I didn't have any, but otherwise let everything the same. It was a delicious pie, and will surely get made again.

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