Reviewed: Sep. 18, 2007

This blueberry pie is excellent! I used 4 TBSP cornstarch, beacuse I like my pies firm. Keep a cookie sheet under this pie, because it would have been a mess if it had boiled over to the bottom of the oven! By far, the best fruit pie I have ever made!

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Amber K.

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 15, 2007

This was the first time that I have ever made Blueberry Pie! This recipe was great! YUMMY!!! Took advice from last reviewer and added 4tsp of cornstarch. It was perfect consistency. Loved it and will make it again soon! I will never buy store bought pie again!

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Gina

Cooking Level: Intermediate

Home Town: Adger, Alabama, USA

Living In: Hueytown, Alabama, USA

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Reviewed: Sep. 4, 2007

Mouth watering just the way it is.

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Charlotte

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 27, 2007

This was my first attempt at Blueberry Pie, and it came out great! After reading the reviews I made a few adjustments. I used 3T cornstarch/3T tapioca and the consistency was perfect. A friend told me that his Mom always used 1/2 brown and 1/2 white sugar when she made blueberry pie. I used 1 cup total of the sugar mixture. I will definately make this again~

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joebaker

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Aug. 16, 2007

This pie has a really great flavor...however, even after increasing the cornstarch to 5 tbsp. it was a bit runny.

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Kathi H.

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Saint Simons Island, Georgia, USA

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Reviewed: Aug. 13, 2007

My husband loved this!

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LISAANNROY

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Reviewed: Aug. 12, 2007

Thank you for a good pie..I will make this again ...that was my first succesful pie Praise the Lord for a great experience. It lasted only one day :( we loved it:) Have fun :0)

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Loved by God

Cooking Level: Intermediate

Home Town: Balatina, Glodeni, Moldova

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Reviewed: Aug. 10, 2007

After reading some of the reviews, I changed the following: Used 3 T cornstarch plus 3 T Minute Tapioca, and baked at 375 for 60 minutes. The pie turned out wonderfully, holding itself together even when I cut it warm. Great recipe!

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LORR4824

Cooking Level: Expert

Living In: Sioux City, Iowa, USA

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Reviewed: Aug. 6, 2007

Yummy! I picked up some fresh Michigan blueberries on my way back from vacation and made this delicious pie. Vanilla ice cream is the perfect compliment to a slice of this pie.

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Lindsay

Cooking Level: Intermediate

Home Town: Churubusco, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 2, 2007

Great. This was a classic recipe. I didn't have a blueberry pie recipe in my collection, but now I do! :) I did increase the corn starch. Oh and also you need to put foil on the edges of the crust because it will burn otherwise. :)

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SCHOOLBEE123

Cooking Level: Intermediate

Home Town: Crown Point, Indiana, USA

Living In: Demotte, Indiana, USA

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Reviewed: Jul. 31, 2007

I followed the recipe exactly and it was DELICIOUS!! It was a little soupy, though. Next time I will increase the amount of cornstarch I use. Thanks for a great recipe!

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dreams256

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Reviewed: Jul. 30, 2007

This recipe was a hit in our household. I increased the sugar to 1 cup and the cornstarch to 6 tablespoons. I used fresh blueberries and the pie turned out great after setting in the refrigerator for a few hours.

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fshev

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Reviewed: Jul. 26, 2007

I took others advice and also used 4Tbl. cornstarch. My husband's favorite pie is blueberry and he said this was the best blueberry pie he has ever had! It turned out great!

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Roberta

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Reviewed: Jul. 25, 2007

I used this recipe today to make my very first blueberry pie. It came out great. I did lower the oven temp to 375 and I just cooked it until it was done...it still took about 50 minutes total. I used the amount of cornstarch that was in the recipe and though it was slightly juicy...we loved it! I used the "pastry for double pie crust" recipe and the crust came out great too. My 4 year old was helping me and it was really easy for him to help and he enjoyed himself so I would also recommend this recipe for cooking with children.

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Jen

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Reviewed: Jul. 22, 2007

Soooo delicious! GREAT recipe, and very very easy. Thanks

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Queenofthehouse

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Reviewed: Jul. 19, 2007

This pie is excellent with a few modifications, like other reviewers said. I baked this pie in a convection oven at 375, and upped the cornstarch to 5 tablespoons and it was perfect! The best blueberry pie I ever tasted.

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Becky

Cooking Level: Expert

Home Town: Dingmans Ferry, Pennsylvania, USA

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Reviewed: Jul. 17, 2007

Very tasty! I followed other reviewers suggestions to use 4.5 tablespoons of cornstarch and the result was fabulous.

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ALE

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Reviewed: Jul. 11, 2007

Very good pie, and super easy to make. I made it for a family get together and it was gone before I knew it. I did increase the corn starch as others suggested, ~4 1/2 Tbsp. I would recommend using more than a quart of blueberries. Mine didn't really fill the pie and the top crust dropped in a bit. I think it would look much nicer if it were full (although you risk a mess oven, so bake w/ a cookie sheet beneath it). I love a homemade crust... but the Pilsbury refrigerated ones are fantastic if you're looking to save time. PS - this was great topped with whipped cream!

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AYLSWORTH

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Reviewed: Jul. 11, 2007

Good flavor but I was left with blueberry soup. I even added extra cornstarch (5 tbls). I used fresh blueberries so I am not quite sure what went wrong!

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LUVMYFAM77

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Reviewed: Jul. 10, 2007

This recipe was amazing. It was the first time I ever made a pie and it turned out wonderfully. This recipe is a keeper.

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Brittany M.

Cooking Level: Beginning

Home Town: Dunmore, Pennsylvania, USA

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