The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 16, 2006
This was a great pie recipe! Everyone who ate it loved it! The crumbly stuff on top was so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 24, 2006
Excellent recipe. If using frozen berries, thaw first and then drain off some juice. Add 2-3 T. cornstarch to flour/sugar mixture.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 8, 2006
This was a great start! I added cornstarch (but 3T was a bit too much) and my pie was VERY set, even using frozen (thawed) berries. I can't wait for blueberries to come back in season!
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Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA
Living In: Nashua, New Hampshire, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 15, 2006
Don't use frozen blueberries unless you want blueberry soup! I think frozen will only work if you don't use a pie crust and make it a crisp instead. I even let my berries thaw a bit and poured off the excess juice, added 3 tbsp. cornstarch in addition to the flour and still, blueberry soup. I was amazed that my kids and the hubbby ate it all but I didn't like it. With all the liquid, the pie crust just couldn't cook up correctly and was soggy. I think the recipe would be fine if you used fresh berries AND added the cornstarch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 5, 2006
A wonderful recipe. Gave a bbq for 15 and this, along with a blackberry pie also from this site, were the deserts. Both drew raves and requests for recipes. We have blueberry farms down the road so I used fresh berries. I deleted the pie base and just topped fruit with the crumble. The desert was rich and had a wonderful taste. Thank you for sharing
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Cooking Level: Intermediate

Living In: Hobart, Tasmania, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 1, 2006
MISSBETHANY....you are my new best friend! Oh my, was this pie GOOOOOD! The only changes that I made was that I thawed my blueberries in a saucepan and added two extra tablespoons of flour, since the reviewers were saying it was a little runny. I made the crust using the Butter Flake Pie Crust recipe on this site....(which I highly recommend).This pie was picture perfect! The next time I make it, we will refrain from woofing it down until my shutterbug daughter takes a photo to submit! Thank you so much! Yummm-OOOO!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 7, 2005
This was a very yummy pie! I took the some advice from the other bakers and added corn starch to thicken and used frozen berries instead of fresh. My only advice to others is to make extra crumb topping since a lot of it sinks into the pie. My family likes a lot of crumbs! Otherwise, excellent! Will definetely make this one again and again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 28, 2005
Made this for Thanksgiving, and based on the other reviews, I let the blueberries thaw and I added 1T of cornstarch. It was still runny and "tart" is what my fiance claims. I refrigerated the leftovers after thanksgiving, and he said it was much better that way. SO my suggestion is the best way to handle this pie is refrigerate it to firm it up some.
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Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 26, 2005
Great flavor but a little to sweet to my liking. I would cut back on the sugar. To keep the pie from runnig I would partially defrost frozen berries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 22, 2005
Great Pie!! I used a refrigerated crust and frozen berries that we picked last summer. Had to cook for nearly double the time specified becaues of the frozen berries. I did also use cornstarch instead of flour because I like my pie to really set up. Love the crumb topping may add walnuts next time. Thanks.
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Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 3, 2005
Excellent recipe. I have made it twice and people love it.
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Photo by TWICEWISE

Cooking Level: Expert

Living In: Helena, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 16, 2005
This was delicious but really watery. I used frozen blueberries, so that might have been the problem. I would definately make this again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 4, 2005
DELICIOUS!! because other reviewers said that the pie was watery i substituted the flour in the recipe with 1/2 cup of King Arthur's pie filling enhancer. worked perfectly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 20, 2005
This had become everyone's favorite pie. Even someone who does not care for blueberries ate this and liked it. I made it w/o the lemon, as I didn't have any.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 8, 2005
Quick, easy and loved by my entire family of 6! Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 7, 2005
From my experience blueberry pies can often turn out runny. This one was no exception. To try and avoid a runny pie I added 3 Tablespoons of cornstarch to my 4 cups of blueberries and we waited to cut into it for 2 hours. Unfortunately mine was still a bit runny - maybe my blueberries were just extra juicy! Next time I will use more cornstarch and increase the cooling time just to be sure. The taste was definately good and we liked the crumb topping. To avoid any strong lemon chunks I mixed the flour mixture with a pastry cutter before adding in the blueberries and it worked really well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 1, 2005
OOOOOOOOOOhhhhh how delicious, easy to prepare and much much too easy to devour. I did find it a wee bit too juicy but the next time I will add a tad more flour. Thanks for sharing
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 21, 2005
I made this recipe with my 9 year old son. It was very easy and turned out well. Some of the lemon zest clumped together, causing quite a strong lemon taste in certain bites. Suggestion: Mix really well before adding blueberries.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 3, 2005
This turned out delicious. When I brought it to the picnic, they wanted to cut it and eat it before the burgers and dogs! I switched out the sugar in the pie for splenda but kept the topping the same. You may need to adjust sweetening to the blueberries. Mine were early in the season and a bit tart, though the hubby prefers it that way. Easily doubled too! Thank you!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA
Living In: Weymouth Township, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 3, 2005
My family said it was the best blueberry pie I ever made!
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