The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 10, 2009
Loved this one! I used frozen blueberries and it turned out great. I used store bought refrigerated pie crust. I need some work on my lattice crust but all in all everyone loved it. I served it with ice cream and reddiwhip.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2009
A wonderful pie! I made two with a full crust on the top and I baked them for 1 1/2 hrs. I increased the startch to 4 tablespoons and it probably could use about 5 per pie.
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Cooking Level: Intermediate

Home Town: Thornhill, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 25, 2009
I have never made or had a blueberry pie before, this was the easiest recipe ever. I used the never fail pie crust with it. The only thing is that with the fresh big blueberries we had it did need a little more cornstarch, other than that it was great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 23, 2009
Good recipe. I followed other suggestions and used 5 T of cornstarch, 1 C of sugar and a bit of lemon juice. I also reduced the oven temp to 400. It still turned out a bit runny, but it tasted great. I will make it again and try using 6 T of cornstarch.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 22, 2009
I made this twice. The second time, I increased the cornstarch to 5 Tbs (thank you, other posters!) and reduced the heat to 400. Also used a lattice crust instead of a full crust. The pie was still runny, but the flavor was great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 18, 2009
I'm giving this four because I didn't follow the recipe exactly :) But, with the user-suggested changes, it was a 5 star pie! I used about 4 and a half tbsp cornstarch, 2 tbsp lemon juice, left out the cinnamon, and used thawed (and drained) frozen wild blueberries. I also used a pre-made pie crust to save time! I just cut hearts out of the 2nd pie crust and made sort of a lattice top with the hearts, and then made some cinnamon/sugar coated pie crust stars with the leftover dough. Delicious! My husband says it's the best blueberry pie ever! And he's very picky about pies :) I love that it is nice and tart and flavorful, not like the sort of flat-sweet-tasting pies you sometimes get at the store. Awesome, give it a try! -ara133photography
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ara

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 18, 2009
This pie was fantastic. I did increase the cornstarch to 5 Tbs and added 2 Tbs of lemon juice, and cooked it at 375 - everything else was as the recipe is written. It came out really good - so good with some vanilla ice cream! No complaints, I'll make this recipe again and again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 15, 2009
My pie was great. I really liked how well it set up. I did not do the lattice top, due to time. It did get a little to brown around outside edge of crust, which should be covered for a portion of the cook time. Thanks for the great recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 13, 2009
I cannot rave enough! I added 1 extra tbsp. of cornstarch. SO easy & delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 12, 2009
a little soupy but otherwise delicious. I let it set for one hour before serving next time I make I will let it set two hours and I think it will be just right. I did add 5 tbsp. of cornstarch like others had suggested and lowered the temp to 375 for 50 min.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 12, 2009
Best blueberry pie ever! I added 1 more tablespoon of cornstarch and it was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 11, 2009
This was A great Recipe! Very Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 11, 2009
I had a bunch of premade tart shells that I wanted to use up, so instead of making a pie the filling made about 2 dozen blueberry tarts. Tasted wonderful. Instead of the cinnamon I used freshly squeezed lemon juice, and I increased the cornstarch to 4 1/2 tbsp. I've made this recipe with both fresh and frozen berries, and they turned out amazing both times. Because I was only baking tarts, I decreased the oven temp to 350F and baked them for about 45 minutes until the crust was a nice golden brown. Delish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 11, 2009
I made a few changes based on other reviewers suggestions...however, the blueberry filling didn't turn out very nice. I would suggest cooking the blueberries on a pot over the stove first with a little water and sugar (for 4 cups of blueberries: add 1 cup of water and 1 cup sugar, bring to a boil, then add the blueberries.) I will try this next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 10, 2009
Very very good! The cinnamon adds a nice touch to it. I used 5 cups of fresh blueberries because I too have the Pampered Chef deep dish pie baker. I increased the sugar a little but not enough so next time I'll use a bit more. I followed other reviews and used 5 Tbs.of corn starch, next time I'm going to use 6 because it was still a little runny. I too used a splash of lemon juice but it was very tart and I tend to like my fruit pies on the sweeter side. Great recipe though thank you!! Will def. make again :)
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Cooking Level: Intermediate

Home Town: Hillsboro, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 9, 2009
I've made this twice now and it turned out great. I'd recommend following the recipe before messing around with the suggestions too much, as in my experience at least, it works well as written. The first time I made it I added extra cornstarch as per some of the review suggestions, but don't think it was necessary. My pie was plenty sweet as well, I wouldn't recommend adding more sugar unless you have a real sweet tooth, or your berries are on the tart side. Be sure to bake on a lower shelf of the oven, or the crust might brown too much. I found that out the hard way. Thanks for the recipe.
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JBS

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Aug. 9, 2009
I've made this 2 times now and it is the best blueberry pie i have ever tasted. I made it with fresh maine blueberries(yumm). For a little extra flavor i added about 1 teaspoon of lemon juice and increased the amount of cinnamon to 1tbls. Before serving i sprinkled powdered sugar on top for pretty decoration. It is great by itself or with vanilla ice cream. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 8, 2009
This made a delicious pie. The blueberry mixture bubbled up nicely. In future I would leave out the cinnamon because in a way I felt like it interfered with my enjoyment of the blueberry flavour. That said, I found myself fighting off the urge to lick my plate clean!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 8, 2009
Okay, I've tried this recipe a couple times now and am now ready to add my two cents. If you have an abundance of berries, scale the recipe for 12 servings instead of 8 (this applies to the berry filling only). You will end up using 6 cups of berries for more of a deep dish fruit pie. Plus all the other ingredients will scale up as well. On top of the scaled recipe, I add an additional 2 tbsp of cornstarch to avoid the runnyness. Now, the next part is my tinkering because I am not a fan of cinnamon with blueberries. So I omit that and add about 1/2 tsp lemon zest and about 2 tsp of fresh lemon juice. Tastes so fresh! For a nice finish on top, brush egg on your top crust and sprinkle with a bit of granulated white sugar. It will make your pie look professional and the sugar adds a bit of sparkle. One final tip - bake your pie plate on a preheated baking sheet so your bottom crust will get nice and crisp instead of soggy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 7, 2009
Delicious! My first time making a blueberry pie and the peeps around me who ate it had nothing but 'mmm's to say. Did follow others recommendations: lemon juice, more corn starch (5.5 tbsp), oven temp at 375 for an hour, let it sit for 2.5 hrs before cutting it and yes, pie is quite 'soupy' - though less soupy the following day. Also was all GONE the following day :( Great recipe! thx much.
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