Reviewed: Jul. 7, 2009

Wonderful pie. The recipe is excelent as is. If you are going to use a full top crust just turn the heat down to 400, increase time to 1 hr, and increase corn starch to 4tbsp (1/4 cup). I also use a deep dish pan.

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Aardwolf777

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Reviewed: Jul. 7, 2009

I've never had blueberry pie before, but had gallons upon gallons of last year's harvest that I have to clean out of my freezer, so I tried this. I really don't like blueberries a whole lot, but this pie I must say is Amazing!!! My blueberries are a bit tart, so I didn't add lemon juice and they're still a little tart. I did use 5 cups frozen berries with absolutely NO juice at all. I added 5 T all purpose flour and 1-1/4 cup sugar, and overlapped cutout stars for the top instead of lattice. I also heaped the 1/2 teaspoon of cinnamon, so it was more like a whole teaspoon. I cooked it for 1 hour 25 minutes at 375, covering it loosely for about 30 minutes halfway through cooking. It was FANTASTIC!! I ate one piece 5 minutes out of the oven and it was perfect.

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JBailey

Cooking Level: Intermediate

Home Town: Hodgenville, Kentucky, USA

Living In: Greensburg, Kentucky, USA

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Reviewed: Jul. 5, 2009

Pretty quick and easy to make, and wow so delicious! It was gone right before my eyes!!!!

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egernie

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Reviewed: Jul. 5, 2009

Made this for a July 4th bbq and it was a hit. I used 5 tbsp of cornstarch as recommended by others and fresh blueberries. I did a lattice top and everyone was impressed with how professional it looked. EASY recipe which turned out VERY yummy! I highly recommend this recipe.

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anita

Cooking Level: Intermediate

Home Town: Mililani, Hawaii, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jul. 5, 2009

try today

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Alfie

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Reviewed: Jul. 4, 2009

This is was the best I've had. I made no changes except used a double crust instead of a lattice top. 3 T of cornstarch was plenty. It set up just enough to not be runny but not be like a gel. Which I don't like my pies to be.

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Dawn

Cooking Level: Intermediate

Home Town: Toronto, Ohio, USA

Living In: Knightstown, Indiana, USA

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Reviewed: Jun. 30, 2009

I made this pie. It was so delicious. The best part. It was super easy, especially since I used the prepared crust. I would highly recommend this with Edy's low fat vanilla yogurt ice cream. Delicious.

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debi

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Reviewed: Jun. 29, 2009

Perfect! I did add a little more corn starch and more sugar. My husband said it was the best pie he has ever had!

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Tiffany

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Reviewed: Jun. 27, 2009

This was a great recipe. I also recommend the following changes: Use 1 Cup sugar, 4 T of cornstarch, and bake at 400 for 50-60 minutes. The first time I made this, I used a lattice top - which I wasn't pleased with as the filling ran out. The second time I used a double crust and this is the way to go folks. You'll not be disappointed with this recipe. The flavor was just perfect.

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Sharon

Cooking Level: Professional

Home Town: Augusta, Georgia, USA

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Reviewed: Jun. 24, 2009

Absolutely delicious. Have made it three times. Great recipe! If using frozen berries, add 1 tablespoon of lemon juice. It brings out a stronger flavor.

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StephanieMN

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Reviewed: Jun. 22, 2009

Wow I am not a big blueberry fan but this pie was excellent. Will definitely make again!

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Doolittlenomnoms

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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Reviewed: Jun. 21, 2009

oh so good, added 4 Tablespoons of cornstarch after reading other reviews and turned out good

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Kristin

Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA

Living In: Crown Point, Indiana, USA

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Reviewed: Jun. 19, 2009

This is one awesome pie! Simple and absolutely delicious! I took it ready to be baked to a friend's house for a small get-together. The scent filled her home, and we had an incredible, fresh & warm, home-made dessert to share (minus the mess). Definately a keeper!

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JWhelan2

Cooking Level: Expert

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Reviewed: Jun. 18, 2009

Turned out perfectly! Even my Grandmother was impressed!

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Emmers

Cooking Level: Beginning

Home Town: Lake Elsinore, California, USA

Living In: Fremont, California, USA

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Reviewed: Jun. 17, 2009

Great recipe. Easy as pie to make...really! I had it in the oven in fifteen minutes. By increasing the cornstarch, it really helps the consitency of the pie and will hold up better. I baked at 400 for 1 hour. Very pleased!

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Klonoaphile

Cooking Level: Expert

Home Town: Henry, Illinois, USA

Living In: Reston, Virginia, USA

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Reviewed: Jun. 15, 2009

I made this for family dinner and EVERYBODY loved it! Very unusual for my family. I followed others directions for 5 Tbsps Corn Starch and it wasn't runny, with fresh blueberries even!

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krissy

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 15, 2009

very very yummy. made it with Splenda because of family issues and used fresh blueberries. will totally make again. its on my fathers most requested list.

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crazymom3

Cooking Level: Expert

Home Town: Redlands, California, USA

Living In: Yucaipa, California, USA

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Reviewed: Jun. 8, 2009

I made this today and got rave reviews from my fiance and three other male roommates! They all loved it! I added one extra tablespoon of cornstarch and a squeeze of lemon juice as the other reviews recommended. I loved this recipe and cant wait till I can try it again!

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Withak

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Reviewed: May 25, 2009

If this rating was for flavor alone I would have rated it 5 stars. It was yummy. The pie came out way too runny. Something is not right with this recipe. It didn't thicken up. I loved the taste thou. I am thinking about thickening the ingrendents by cooking it on the stove top first possibly. Maybe only cook half of it this way then add the other half of the berries and bake it in the pie crusts? It was too runny. What a mess.

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