Reviewed: Aug. 7, 2009

Yum! Perfect pie!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Aug. 7, 2009

WOW.. My husband declared this the best blueberry pie he's ever eaten in his whole life, and that even counted the great pies his grandma used to make. That's probably the highest compliment I've gotten in our 27 years of marriage! I too, used Stephanie's Basic Flaky Pie Crust recipe, and have also found my new crust favorite. What a combination... I think I'm going to enter this one into the fair for a first try this year. Thank you so much, Yum!!!

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KAT

Cooking Level: Expert

Living In: Zanesville, Ohio, USA

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Reviewed: Aug. 7, 2009

Runny, watery mess. Followed this recipe exactly as submitted. Great flavor and texture. Will add more corn starch next time.

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Kelly Newport

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Reviewed: Aug. 7, 2009

I made this yesterday for the first time and it was a HUGE hit! My mother in law even asked me for the recipe... SCORE! Anyway, I only made a couple minor changes, I took the advice of others and used 4Tbsp of corn startch and I used a whole cup of sugar, that was it! Oh yeah, and I also learned that next time I make this, I need to use more blueberrys, cause without thinking I used my pampered chef stone ware deep dish pie plate and it ended up not being level witht he top. Other than that, it was awesome and the taste was to die for! If I coudl give this more than 5 stars I would! :)

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HappyGoLkyGrl

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Reviewed: Aug. 4, 2009

Excellent and easy to make... I did use the extra cornstarch and I had to reduce the heat and time since I am very high altitude... but WOW ..delicioso!!!

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Michelle

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Aug. 4, 2009

My first try at fresh blueberry pie. Wonderful!! I followed the recipe and it turned out great.

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sheila

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Reviewed: Aug. 3, 2009

I love any recipe that tastes great even after I've forgotten an ingredient (butter on top)! Delicious with our fresh picked blueberries.

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MrsJ2b

Cooking Level: Expert

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Reviewed: Aug. 2, 2009

This is a really good, easy recipe for blueberry pie. I had to use half blueberries and half strawberries, but it worked just fine. I couldn't actually taste the strawberries, but the texture was perfect. I will use this recipe again.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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Reviewed: Aug. 2, 2009

with using the suggestions from other reviews this recipe is 5 stars. I added more cornstarch and blueberries. it was wonderful.

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paisleybutterfly

Cooking Level: Expert

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Reviewed: Aug. 1, 2009

5 star recipe! Made it as directed, but I made a two crust and baked at 400 for 50 minutes, AND I used Altern (Splenda). Boyfriend couldn't wait for it to cool and is now eating it hot with vanilla ice cream. He's happy!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jul. 30, 2009

used 6TBL cornstarch, added 2TBL lemonjuice and added 1/4C more white sugar. BE CAREFUL - as the blueberries bubbled over into the oven. Next time I will put this on a baking sheet to eliminate the mess. With adjustments I listed above - so yummy with Vanilla bean ice cream!

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Marisa126

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Reviewed: Jul. 28, 2009

Just so-so. My family thought this was way too sour and didn't like the cinnamon in it. I'll go back to my other blueberry pie recipe.

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BethK

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: New Haven, Indiana, USA

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Reviewed: Jul. 26, 2009

Excellent pie! I was told by my husband it was the best blueberry pie he had ever had and I would agree! YUUUMMMMY!!!

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mamasboys

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Reviewed: Jul. 24, 2009

I took another reviewer's advice and added 1 extra TBSP of cornstarch. that was 4 TBSP of Cornstarch. Turned out perfect. I think to make sure that it has gelled enough, make very early in the morning if serving for dinner. I did not refigerate it. Served at room temp. It is a keeper.

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Carol C.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Cherry Valley, Ontario, Canada

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Reviewed: Jul. 24, 2009

Adding the corn starch to thicken the juices works well. I've done other recipes without that and it ends up runny. I substituted half Splenda/half sugar and it tasted great. Couldn't tell a difference -- even my husband agreed.

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bacchis1

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 19, 2009

I am not much of a sweets person, but my hubby LOVES fruit pies. I followed reviews about not doing a lattice top, etc and got to tell ya, it was GREAT. Used frozen berries and it still came out wonderful.

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HPYEVRAFTR

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 16, 2009

I followed the recipe exactly against my better judgement...I live at altitude and love to bake and cook and usually do fine when I adjust recipes but I didn't. This looked awesome and smelled awesome but all I got was blueberry soup. I learned a trick a while back that I should have used...dried cranberries add tartness and also help suck up the excess moisture. Won't be making this again.

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D. Storm

Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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Reviewed: Jul. 11, 2009

This is a great blueberry pie recipe but there are some changes to be made. Add 2 tblsp of lemon juice, 5 tblsp of cornstarch, 6-7 cups of blueberries, let it sit for 2-3 hours, and set the temperature to 375. The lattace top makes it look really proffesional eventhough its not that hard. (just putting that out there)

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The muffin man

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 11, 2009

This is a great recipie I add 4 tbsp of cornstarch and 6 cups of blueberry 2 tbsp of lemon juice .If you make with frozen blueberry will be just as good ,just make sure to cook the blueberry with sugar for 12 minutes in the pan ,cool and transfer to the oven in the middle rack ,my family love this pie with strawberry ice cream

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