Reviewed: Apr. 17, 2009

Best Blueberry pie ever! =) I made this with Basic Flaky Pie Crust by Stephanie and it was all superb. I used frozen blueberries because I had them and add the extra cornstarch like suggested in others just because my berries were frozen and it turned out great. No one could leave this one alone!!

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Heather2008

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Reviewed: Apr. 16, 2009

delicious recipe as is... just too much liquid. we actually had to pour some out...

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Crystal

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 26, 2009

it's so simple but so delicious!

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Katie Jean

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Reviewed: Mar. 7, 2009

This pie is wonderful. I read reviews and increased the cornstarch to 5 tbls. and it was a little too "gel like"--but next time I will put a little less and I think it will be perfect!

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LLDONLEY

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Reviewed: Mar. 4, 2009

I made this for my mom, who's a sugar addict. Added 4 tbls of cornstarch and upped the sugar to 1 cup. Heated everything in a pot on the stove, then poured into a baked pie shell where it set perfectly - delicious! Used 2 pounds of blueberries to make 2 pies. Definitely will make again.

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stargazyrr

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Reviewed: Mar. 1, 2009

Delightful!! I made this for my husband on Valentine's Day and he loved it. I followed the directions exactly. I would definitely make this again! (And again and again!)

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Carrine T.

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Hawthorne, California, USA

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Reviewed: Feb. 20, 2009

Used refrigerate store bought crust that you unroll & bake. Three packs of blueberries = 3 cups for me + 1 cup sugar = just sweet enough. Used just under 4 tbsp cornstarch. Not too runny, not too stiff. At 425F, had to remove from oven in just under 40 mins as crust was getting burnt. Might try 375F next time.

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who_me

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Reviewed: Feb. 8, 2009

I did not use this crust recipe,I just made the filling with my own homemade crust.It is excellent!I used 5 tbsp of cornstarch and it was the perfect amount.The blueberry filling is firm and not runny at all.I forgot to dot the berries with the butter and it still turned out great.

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LUUVBUNNY

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Feb. 2, 2009

This is the best blueberry pie recipe ever! My husband agrees. It's very simple to put together, which I really like. I used fresh blueberries and cooked it in a 375 degree oven. Of course, I covered the edges with foil for the first half of baking.

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Missy

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

This pie is great! I did change some things, though. I used 5 tablespoons of cornstarch instead of 3 like other reviewers said. I added a splash of lemon juice to the blueberries and baked at 375 on a rack in between the middle and bottom rack for 40 minutes. I hoped this helps, this is a great recipe!!

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Erin

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 26, 2009

Oh my, now this is pie! Just gets better with every bite,it's very berry good. A true keeper.

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Delicia

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Jan. 18, 2009

Blueberry pie is my boyfriend's favorite dessert, and this is my favorite recipe for making it! It's so easy, and it always turns out perfect. I use a tiny bit more cornstarch than is called for, but not a full 4 tablespoons. Thank you, this recipe is now my staple for surprising him with pie:).

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Sabra Girl 2830

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jan. 11, 2009

I absolutely loved the way it came out... Although, if you don't have time like me to bake the crust, the ready-made crust in the frozen food section should be baked for 5-10 minutes before you put the filling on top and then put into the oven... Also, DONT use store bought frozen berries like pathmark or stop&shop brands, sometimes the stems are still on and there are bad berries in the mix, stick with Dole and by extra or do as the recipe says and buy fresh (but of course, with the prices these days it might be difficult)

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NadiaSB

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Reviewed: Dec. 30, 2008

This pie is so delicious. However, I did make some minor changes: 1 & 1/4 cups white sugar, 4 TB cornstarch, 5 cups fresh blueberries. I baked at 375 on the middle rack & I brushed the crust with milk & sprinkled it with cinnamon & sugar. I think it was just too much berries or perhaps not enough cornstarch as it was extremely WET but oh so good! Every bit was eaten, even the last piece that didn't look so great because of all the juice! A little pricey to make so I will have to wait until blueberries are in season!

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Pegasus

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

The best blueberry pie ever! I took the suggestions from the other reviewers and increased the corn starch up to 5T. I also cut back the cinnamon to 1/4 t. (will use even less next time - still a little too much). I used 2 bags of frozen blueberries, which I thawed and drained MOST of the juice off, but not all as I didn't want to lose the blueberry flavor. Hubby said it was the best blueberry pie he has ever had! Definitely a winner!! Will make again and again.

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ClydesdaleGirl

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Reviewed: Dec. 19, 2008

This recipe was easy to do and the pie tasted wonderful!

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Stevanilla

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Dec. 4, 2008

Good, but nothing spectacular.

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Courtney

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Reviewed: Nov. 28, 2008

Listen to the other ladies on here and ADD 1 or 2 MORE TBL. sp. of cornstarch. I usually do not alter someone's recipe, but noone likes a runny pie. It won't change the flavor and you're guaranteed the pie to set. This really is a very YUMMY recipe. I made two. One on Wed. and one Turkey Day morning with the leftover blueberries. For those of you new to crusts, a few suggestions: Crack an egg into the pie shell and roll it around until it's covered, then dump it in the sink, the egg, not the pie. Sprinkle the shell lightly with granulated sugar. Once you put the the top shell on, sprinkle this lightly with sugar as well. I might add too, that the second pie seemed to taste better, and the only difference was I doubled the cinnamon. Use frozen berries, pie will set better. This is a keeper recipe.

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