I was very disappointed in the outcome despite trying the suggested increase in cornstarch and sugar. With 5Tb of cornstarch and 1C sugar, it was literal soup after an hour of cooling...and still tart (although I do have a sweet tooth). Also, I did not care for the cinnamon...would probably try lemon juice, as that is typical for baking with blueberries. My crust was beautiful after 45 min. but I should have covered it with foil and let it bake the extra 10 mins. or so, since the filling had a starchy taste and texture (from underbaking). It is now back in the oven in an attempt to get rid of the starchy taste and salvage what would have otherwise been a beautiful pie. I'll try another recipe next time. With all the 5 star ratings, I thought I couldn't miss.
P.S. to earlier review...after another 15-20 mins. at 400 degrees and foil around the edges, the filling thickened quite a bit and the starchy taste was gone and had a much sweeter taste. I increased my original rating to 4 stars..as it is very tasty but seems to need too much "adapting" from the original post.
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