Reviewed: May 1, 2013

This is the best blueberry pie I've ever had. I didn't add cornstarch; just let the frozen berries drain and poured off the juice. We ate it when it was still warm and it was fabulous! No more messing with double crust blueberry pies for me!

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Reviewer:

ErinB

Reviewed: Mar. 3, 2013

Thank you! Lemon really complimented blueberries! Will make again and again and again.

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Reviewer:

beautifuldayinca

Reviewed: Feb. 14, 2013

Very good,I shrunk the recipe and made 2 little pies. I also added a little granny smith apple.

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Reviewer:

knt

Cooking Level: Expert

Reviewed: Jan. 27, 2013

This is my first blueberry pie, I liked it and boyfriend loved it. I used 2T cornstarch and it was still a runny, will put in fridge a few hours next time. Suggest reducing the total sugar about 1/3.

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Reviewer:

jodi006

Reviewed: Jan. 18, 2013

I have been searching for just this recipe for years until it came to me again just 2 weeks ago and lo and behold, you can always rely on Allrecipes! I didn't need to change a thing although I will bake my pie crust for 10 minutes before, covering the rim with tinfoil the next time I make it as I found the crust was soggy from the blueberry juice (I used frozen berries). Magnifique!

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Reviewer:

Sneakyteaky

Cooking Level: Expert

Home Town: Huntsville, Ontario, Canada

Living In: Peterborough, Ontario, Canada

Reviewed: Aug. 19, 2012

I, too, used only 4 cups of blueberries instead of 6 (I thought the filling would be overflowing) and omitted the lemon juice entirely, using only the zest. I added 3 T. cornstarch to thicken. Lovely pie with great flavor.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Jul. 22, 2012

first time making blueberry pie! mine came out a bit runny. there was no way that i was going to get a pretty slice out of it. plated, it looked more like a crumble. delicious though! next time i'll add a tablespoon or two of cornstarch (depending on how plump my blueberries are) and omit the lemon juice. i think the zest adds enough lemon flavor. i think i may also cut it down to 4 cups of blueberries as i had about a cupful of filling that i couldn't cram into my pie crust. no worries though... i just took the extra filling, put it into ramekins with extra crumb topping and made individual blueberry crumbles! yum!

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Reviewer:

little toki

Reviewed: Jul. 17, 2012

This truly is THE BOMB! My first time making this receipe. I took others advice and added 2 TBL of cornstach and I would highly recommend that you do this. I didn't have any lemons to zest, but I"m not missing it. I did use the lemon juice though. Other than that, I stuck to the recipe and it's amazing. Thx.

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Reviewer:

Melanie

Reviewed: Jul. 14, 2012

Excellent

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Reviewer:

BreK51

Reviewed: Jul. 2, 2012

Really good! I made the recipe as written and it turned out great. I've always had a problem with streusel topping but this one was perfect and turned out crunchy and delicious!

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