Reviewed: May 18, 2013

Absolutely the best blueberry pie I have made. Used up my cache of frozen berries. Worked very well. will surely make it again.

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gospodyna

Reviewed: May 18, 2013

Why all the 4 and 5 stars then a review that changes significant aspects of the recipe?? I made this and used the recipe because of all the stars. While it's in the oven I read the reviews. Great. Why won't they change the original recipe to include the improvements????? The increased corn starch is crucial. Now I have a soupy pie with burnt crusts and I didn't even keep it in the full 50 min. What a waste of time and blueberries...

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Lisa in VA

Reviewed: May 17, 2013

This is an excellant pie! I have made 5 since I got it. I have used fresh blueberries and frozen blueberries. They both work great. The one thing I did

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Reviewer:

Asael Stoddard

Reviewed: Apr. 20, 2013

I tweeked it though based on comments, I did this instead; 4 tbsp conrstarch, 2 tbsp all purpose flour, 3/4 cup sugar, 1 tsp salt, 1 tsp cinnamon, 5 cupsa fruit. Mix the dry ingredients then add the fruit and toss for several minutes. I made 4" sweet tarts and covered them with more pie dough (I used Best Ever Pie Crust II) This works great for any frozen fruit, raspberry, strawberry and blueberry. Trust me when I say we SOLD OUT everytime lol.

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Reviewer:

viciousvulcan

Cooking Level: Professional

Home Town: Ottawa, Ontario, Canada

Reviewed: Apr. 13, 2013

Next time increase the corn starch to 6 tablespoons and blueberries to 6 cups. This time, it is made as a open face pie, single crust.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Apr. 6, 2013

I made this a few days ago. I used frozen berries from my backyard (the bag also had a few raspberries mixed in), I figured this might make it runnier since the berries sometimes are broken and the juice comes out, so I doubled (at least, I was using heaping spoonfuls) the cornstarch. The fact that I grew the blueberries and they were a bit tart made the pie seem a bit more tart than expected, but that has to do with my berries. I liked it, but I'd consider upping the sugar a bit if I do that again. Due to the potential runny-ness, I also cooked it a little longer than hour. but in the end, it smelled great cooking, tasted great, and I ate most of it myself.

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Reviewer:

amyb

Reviewed: Mar. 30, 2013

Everyone loved it, I really like the cinnamon kick!!

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Reviewer:

LOOKINGFORNEW

Reviewed: Mar. 22, 2013

As far as blueberry pie goes, this was very good. I must admit, though, that blueberry pie is nowhere near my favorite pie.

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Reviewer:

Don

Cooking Level: Intermediate

Living In: Carlisle, Pennsylvania, USA

Reviewed: Mar. 12, 2013

Maybe it's because all I had on hand was frozen blueberries, but even though I let it set up overnight, the thing was just a runny mess. But it's pie, so you overlook that, right? Only to a point -- it just wasn't that tasty either. Probably could have used more sugar or a little lemon or something but it was kind of bleh.

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Reviewer:

skg

Reviewed: Mar. 11, 2013

Loved it! Fabulous recipe! Made it for Valentine's Day dinner. My blueberry pie was sweet enough and set just wonderfully. Proportions are great. Next time I make it, I think I will keep the ratios the same, but just putting more filling in the pie so it ends up bigger and more domed. The whole house smelled SO NICE while it was baking and cooling. This is a keeper!

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