This pie was pretty good. I'd like it to be a little sweeter, but other than that, the texture and timing were all spot on.

this pie was great!! I loved it. I used the others comments about the starch I put 5 in mine,put the foil on the edges til the end,and baked at a lower temperature, it came out perfect. I also let it cool over night and it set up perfect. This is my new blueberry pie recipe. Thank you

I thought this could have used one cup of sugar. Mine was a little too tart.

Great pie. I didn't have cornstarch so i tossed the berries in 5 tbls flour, and left out the cinnamon and added a squeeze of lemon.

I love making pies, but this is my first attempt at blueberry. I used fresh blueberries and did not adjust the ingredients listed - I did, however, add to them. I bumped the cinnamon up a bit, added some fresh grated nutmeg and added about a tablespoon of lemon juice. I topped the pie with an egg wash and a little sanding sugar. I did protect the crust with aluminum foil which I removed for the last 10 minutes. Baked 45 minutes total and it was beautiful and set perfectly. *I made this again with fructose instead of regular sugar as my parents are borderline diabetic. They said it was the best blueberry pie they have ever eaten! This is definitely a keeper!

This was great! I added 1 extra tbsp of cornstarch. I waited over an hour to cut it, but those two pieces didn't hold together. Once it had cooled, and I refrigerated it, it held together fine.

Followed others advice and added the extra cornstarch and sugar. Turned out great!

Incredibly delicious. However, like a lot of others have said, I would lower the temperature to 375. At 425, I had to pull the pie out after less than half an hour. It came out a little runny, and it was kind of flat, so I would add more blueberries and more corn starch. Very good foundation for a good pie though.

I made this pie this afternoon it turned out wonderful.I only used 1 cup of sugar, and 4 tbls of cornstarch as others had suggested. i used 5 1/2 cups of frozen blueberries i had picked myself last weekend . i baked it for 1 hour at 350.turne out perfect thank you for the recipe. will make again

the original recipe was ok, but i made some changes the second time around that i think made the pie taste really good, okay so when i was making the pie i found out i didn't have enough blueberry's so i used an apple instead it was one of those green and red ones anyways i diced it up to match the size of the blueberries and also i added about two teaspoons of fresh squeezed lemon juice besides that i followed the recipe exactly, i used a full top pie crust, the pie crust was an all shortening recipe but i altered that as well i sprinkled confectioners sugar on the top of the pie then oven toasted quick oats and then dotted the top with shortening, was wonderful the only thing i would do different next time is add a little bit more sugar but turned out great!! oh yeah it was a mix of blueberry's and apple not just apple it was about 3 cups of blueberry's and a whole diced apple.

good recipe!! I made this 3 times already and will keep making this. I used 5 cups fresh blueberries, 5 tbsp corn starch and bake it at 400F. Highly recommended.

I love this recipe!! My Father has diabetes and he loves this pie and it does not affect his blood sugar at all!! I used a healthy crust!! I enjoyed making this even though it only took a few mins!!

I was very disappointed in the outcome despite trying the suggested increase in cornstarch and sugar. With 5Tb of cornstarch and 1C sugar, it was literal soup after an hour of cooling...and still tart (although I do have a sweet tooth). Also, I did not care for the cinnamon...would probably try lemon juice, as that is typical for baking with blueberries. My crust was beautiful after 45 min. but I should have covered it with foil and let it bake the extra 10 mins. or so, since the filling had a starchy taste and texture (from underbaking). It is now back in the oven in an attempt to get rid of the starchy taste and salvage what would have otherwise been a beautiful pie. I'll try another recipe next time. With all the 5 star ratings, I thought I couldn't miss. P.S. to earlier review...after another 15-20 mins. at 400 degrees and foil around the edges, the filling thickened quite a bit and the starchy taste was gone and had a much sweeter taste. I increased my original rating to 4 stars..as it is very tasty but seems to need too much "adapting" from the original post.

I've made may pies but this one was the easiest and earned the highest praise ever from family and friends. Followed the recipe exactly and used fresh picked berries and did a lattice top, beautiful

I used frozen organic blueberries, and it turned out excellent. I didn't thaw the blueberries at all before putting it in the oven.

I had never made a pie before. I tweaked this out to help make it more Diabetic friendly. I used 1/4 cup + 2 tbs Splenda Blend, bumped the cornstarch up to 5 tbs and added 2 tbs of lemon juice to the blueberries. The pie was so good that even I enjoyed it and I am not a blueberry pie fan!!!!