Reviewed: Aug. 8, 2008

I love this recipe!! My Father has diabetes and he loves this pie and it does not affect his blood sugar at all!! I used a healthy crust!! I enjoyed making this even though it only took a few mins!!

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lolli

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Reviewed: Aug. 7, 2008

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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SweetTooth

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2008

I've made may pies but this one was the easiest and earned the highest praise ever from family and friends. Followed the recipe exactly and used fresh picked berries and did a lattice top, beautiful

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cindyserve

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Reviewed: Aug. 5, 2008

I used frozen organic blueberries, and it turned out excellent. I didn't thaw the blueberries at all before putting it in the oven.

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Christie Boyer

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Reviewed: Aug. 4, 2008

I had never made a pie before. I tweaked this out to help make it more Diabetic friendly. I used 1/4 cup + 2 tbs Splenda Blend, bumped the cornstarch up to 5 tbs and added 2 tbs of lemon juice to the blueberries. The pie was so good that even I enjoyed it and I am not a blueberry pie fan!!!!

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Julie

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Reviewed: Aug. 4, 2008

This is just like a recipe that I make all the time. I use 1/4 cup flour, leave out the cinnamon and add a couple of good squeezes of lemon. Mix the flour, sugar lemon and salt right into the blueberries. Bake the pie at 425 degrees for about 20 minutes and then another 30 minutes at 350 degrees. The filling won't be solid until it's cool. It's a delicious pie!

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Carrie C.

Living In: Oneonta, New York, USA

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Reviewed: Aug. 2, 2008

I listened to other reviews and added 4 tablespoons of cornstarch instead of 3, baked it on 375°F, and let it sit for one hour. The pie made the whole house smell delicious, so I eagerly cut open the pie to see what it tasted like. The pie, although VERY liquidy, looked like it made a great "pile" (a dish I used to make in my childhood, where I'd bake a pie and then literally pile the piece onto my plate, so it looked somewhat like a crumble, but even yummier), so I piled the piece onto my plate. It tasted amazing! I added some vanilla ice cream on the side, and that balanced the tart flavor of the blueberries. Then I let the rest of the pie sit overnight, and in the morning, although still liquidy, I was able to get a solid piece out. I will be making this again, because it made an absolutely amazing "pile".

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Mariasaurus Rex

Cooking Level: Expert

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

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Reviewed: Aug. 1, 2008

Recipe was o.k. Cinnamon taste is too over powering. We followed what others suggested by using 5 tbsp. of Cornstarch and it was still a little runny for our taste. Next time, we're going to omit the cinnamon since it took down the taste of the blueberries. We'll substitute instead with Lemon juice and zest.

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Christine

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Reviewed: Jul. 31, 2008

Holds up well in hot weather!

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JC

Cooking Level: Expert

Home Town: Mansfield Center, Connecticut, USA

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Reviewed: Jul. 30, 2008

I made this several times, and my only complaint is how runny the filling is. The taste is great! I did add 1 teaspoon of vanilla, 1 teaspoon of almond extract and MORE cornstarch (5 tablespoons) and I boiled the filling as others have suggested. I used a spoon to remove the filling from the pot, and this helped cut out some of the excess liquid.

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sueasinsue

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Reviewed: Jul. 27, 2008

This pie was delicious. Based on other reviews I used 5 tbs cornstarch and found it to be perfect. I also sprinkled the lattice top with sugar in the raw because according to my husband it what his grandmother did and she was a very accomplished pie baker. This was a great recipe that I will be using again. I will however increase the sugar to 1 cup as my family (myself not included) seems to have a little more of a sweet tooth. Its not an overly sweet pie which is refreshing. I may also increase the recipe for the filling by another half since my pie plate is a little deeper. This was a terrific way to use blueberries that we just picked this morning. If your pie to to "runny" try covering it completly with foil from the start and bake it for the full 50 with the foil then 10 more with out. Everyones oven is different, if you used 5tbs cornstarch and its still runny then you simply havent baked it long enough.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jul. 26, 2008

I made the pie exactly as written except I used 5 Tbs of corn starch as suggested. It was so runny that after cutting one piece, the area filled with liquid, even though the pie had cooled. I sopped up the excess liquid and what was left tasted really good.

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JPSMOMMIE

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Jul. 26, 2008

found this recipe to be easy & delicious

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P. Shea

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Reviewed: Jul. 25, 2008

This was a great recipe, I used 3 Tbsp of corn starch and I thought it was enough. The only change that I would make would be to sprinkle some sugar on the berries before I baked it. It only took 30 mins to bake, but I used fresh berries so that may have altered the time.

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Teresa

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 25, 2008

Delicious and easy!!! I did add the additional 2T of cornstarch others suggested and also a little lemon juice. Took advice of others and let cool overnight. It was the perfect consistency the next day. Not runny at all and quite delicious. If you're going blueberry picking, pick up a pie crust on the way home and make this simple pie. It's sooo good.

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pleasewright

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Reviewed: Jul. 24, 2008

Very good pie!!! I love making pies at home and this was so easy and well worth any effort. I used a butter flaky pie crust from this website for the bottom and as a lattice. The only changes I would make, as other reviewers have suggested, increase the cornstarch to 5 Tablespoons and add at least 1 Tablespoon of lemon juice. I lowered the oven temperature to 400 degrees and cooked it for the full time. Make sure to place a sheet pan beneath the pie dish because it may bubble over

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jul. 22, 2008

The pie was tasty and loved by all. I used the following suggestions: omitted the butter, added 2 tablespoons of lemon juice, increased the cornstarch to 5 1/2 tablespoons, and boiled the mixture for 5 minutes before filling the pie shell. Does anyone know a way to keep the blueberries from cooking down all the way. The filling was more like a jelly with few whole berries remaining. Any input would be great!

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kindergarten baker

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Reviewed: Jul. 16, 2008

This was my first attempt at making blueberry pie! Everyone loved it! I followed KRPAYNE's suggestions of 5 tablespoons of cornstarch, adding lemon juice, and cooking at a lower temp - it was perfect!

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trainor30

Cooking Level: Beginning

Home Town: Burlington, New Jersey, USA

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Reviewed: Jul. 15, 2008

I followed others suggestion and added 5 T of corn starch. I used 2 1/2 cups of fresh blueberries and 2 1/2 cups of fresh boysenberries. I don't use sugar and substituted splenda and added 1 T lemon juice but when I make it again I think I'll use 2 T. I baked at at 400 degrees for an hour covering the crust with foil until the last 15 min. It turned out very well and my husband and I both enjoyed a slice about 1 1/2 hours after it came out of the oven along with some vanilla icecream, very yummy and will be sure to make it again, a very simple pie to make, I used the ready made piecrust which makes it even easier.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

Modifications: 1 additional tbl of cornstarch Cooked at 375 for 45 minutes Verdict: HUGE raves from work. Only suggestion was to egg was the top crust and sprinkle with sugar next time (I'll use raw sugar to do this).

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MGOTELAERE

Cooking Level: Intermediate

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