Reviewed: May 25, 2012

This is a top notch berry recipe! Great for entertaining, or a last-minute dessert for a nice, casual dinner at home. I don't normally review recipes that I have altered without trying the original version first, but this time I'll make an exception because I think I still kept it intact for the most part. I didn't have a pie crust, so I just prepared this for a 9-inch square casserole dish and the portions were right. Also, I did a combo of berries from what I had on hand in the freezer - half blueberries, quarter raspberries, and a quarter blackberries. You would never guess this only took 10 minutes to put together and was made from what I just happened to have on hand to throw together at the last minute. This is definitely a keeper!

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Reviewer:

yourlocalwonderwoman

Reviewed: Mar. 20, 2012

Perfection!

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Reviewer:

MARY

Cooking Level: Expert

Home Town: Frisco, Texas, USA

Reviewed: Mar. 18, 2012

very good flavor... however mine turned out very running... I even baked an extra 10 minutes next time i will try baking it longer... try adding some extra flour or maybe some tapioca to keep it from being soup like... otherwise it was a good tasting

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Reviewer:

ChefScharny

Reviewed: Jan. 29, 2012

This was a great blueberry pie! I made it exactly as recipe stated, except for adding 2T of cornstarch per other reviewers(which, of course, does not affect the flavor). I'm glad I did because the pie turned out to have just the right amount of juiciness. I used a 9" pie pan and it was very full, but not so full that I thought a 10" pie pan would be necessary. You could probably use a 10" with no problem though. My husband loved this pie. I served it with Cool Whip and it was terrific!

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Reviewer:

buckeyegal

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Reviewed: Jan. 26, 2012

I have made this pie twice. AWESOME, AWESOME, recipe!! I was unsure about the lemon juice and zest, but using them both really brought out the true flavor in the blueberries; which i did use fresh. Thanks for sharing this one!

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Reviewer:

shanny

Home Town: Jackson, New Jersey, USA

Living In: Woodbridge, New Jersey, USA

Reviewed: Jan. 11, 2012

I add quite a bit of ginger to this. Both to the pie and to the topping. My husband's favorite now and his request for his birthday.

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Reviewer:

amberchis

Reviewed: Dec. 10, 2011

I made this pie for thanksgiving with graham crust instead of standard pie crust and with fresh blueberries. While it made it hard to cut actual pie pieces, it was the hit of the desserts! We were calling it blueberry mush cobbler but it was being called the "best blueberry mush ever" by my family. Next time, I will make it as a cobbler!

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Reviewer:

daniellec

Reviewed: Nov. 28, 2011

This is great. This was my first time making a pie and my four year-old and I made it; it was a simple recipe to follow and the results were great. The only thing I would change next time is the amount of sugar used. The pie came out great, but I think it would still have been a hit with a little less sugar.

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Reviewer:

Marguerite

Reviewed: Nov. 27, 2011

My 3 kids and I (my oldest just turned 4) love this recipe. My 3 year old daughter has Celiac Disease and this recipe is easy to tweek all of the flour out of. We either use a gluten-free frozen crust, a jiffy gluten-free crust mix, or omit the crust altogether and bake in a greased casserole dish (everyone seems to love this best). Instead of flour for the crumb topping we use corn meal or rice flour. The corn meal gives it a grainy texture and the rice flour gives it a much smoother texture. We always use frozen blueberries for this recipe. The filling will be MUCH TOO RUNNY without adding a thickener. We have made this recipe at least 15 times and I have found that letting the berries thaw and adding 1 tablespoon of instant tapioca works the best. The filling jells a bit and holds up to the large amount of crumble topping much better than adding a flour or corn starch to it. Overall we love this recipe and its something quick, easy, cheap, and my kids can lend a hand, too.

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Reviewer:

Cheap Meal Momma

Cooking Level: Expert

Reviewed: Oct. 26, 2011

I only put half a cup of sugar and that was plenty sweet, especially with the crumb topping. I also followed the recommendation of adding 2 tablespoons of cornstarch to thicken it. Quite yummy!

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