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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165 users found this review helpful

Reviewer:

COOKINPA

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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85 users found this review helpful

Reviewer:

THEORYGURU04

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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69 users found this review helpful

Reviewer:

mrshetfield

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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60 users found this review helpful

Reviewer:

BRENDAKRIVO

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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34 users found this review helpful

Reviewer:

Sarah Gartland

Cooking Level: Intermediate

Living In: Youngstown, Ohio, USA

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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26 users found this review helpful

Reviewer:

windwalker

Cooking Level: Intermediate

Living In: Hobart, Tasmania, Australia

Reviewed: Jun. 8, 2010

This recipe is DELICIOUS! I've made this pie twice in the last week, and the fam devours it. I used fresh blueberries and added about 1 tbsp cornstarch as others have recommended. It is a little loose, but the flavor is so amazing who really cares?? I also didn't have any lemon so I omitted it, but the flavor is so fresh and bright with fresh blueberries that I don't think it really needed it anyway. My new favorite pie!

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18 users found this review helpful

Reviewer:

My4NonBlondes

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chesterton, Indiana, USA

Reviewed: Mar. 16, 2008

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

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18 users found this review helpful

Reviewer:

MarieM

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Randolph, New Jersey, USA

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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18 users found this review helpful