Reviewed: Jul. 1, 2008

Made this as written except substituted a little less than half a cup of flour for the cornstarch. Consistency is excellent - not runny once it's cooled. I used the entire top crust and baked at about 375 for 45 minutes.

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THEORYGURU04

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Reviewed: Jul. 1, 2008

EXCELLENT! For those complaining of "runny", boil all the ingredients over medium for about 5 minutes, and forget dotting with butter. It was PERFECT.

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EndoMom

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Reviewed: Jun. 30, 2008

I am giving this 3 stars because it is super runny. I even added 2 more tablespoons more of cornstarch than directed. The taste I will give 4 stars. It is a great taste. I will need to work on it a bit and I am sure it will be perfect.

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Kenan

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jun. 25, 2008

We enjoyed this pie. It was not overly sweet like some pies. Thank you

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LESLEYfromWI

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Reviewed: Jun. 19, 2008

I suggest mixing all of the ingredients first and bringing them to a boil. First they will get pretty runny but if you keep them at a boil they will eventually start to stick together much better. This prevents the runny pie problem.

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sabalpalm

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Reviewed: Jun. 19, 2008

This was really good.My husband said it was the best he ever had. I did make some changes.I added 1 extra tbl.spn cornstarch,2 tbl.spn.lemon juice and 2 heaping tbl.spn.of sour cream. Also cooked half of the blue berries in microwave till they started to bust open. I will definatly make this again

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Momof1sweetboy

Cooking Level: Intermediate

Living In: Supply, North Carolina, USA

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Reviewed: Jun. 16, 2008

I personally thought this should be a little sweeter, but everyone else raved about it. Blueberries are a bit expensive, so I substituted half raspberries. Makes a beautiful pie, not runny at all. Thanks for sharing!

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Jun. 15, 2008

This was awesome. I did up the blueberries to 3 pints (6 cups), because the crust just didn't look "full". I used the 5 Tbsp of cornstarch like the other reviews recommended. I kept the sugar the same and the same baking time. It was really delicious. It was a little runny, but we just kept that sauce for ice cream topping!

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BOYDONTHEHILL

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Jun. 8, 2008

This pie tasted good, but it was still very runny, even after waiting an hour, and using 5 TBSP of cornstarch instead of 3.A little dissapointing.

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YumYum

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Reviewed: Jun. 8, 2008

This is such a good recipe and it made an outstanding pie! Followed the recipe as written except we mixed the sugar, cinnamon and cornstarch in with the blueberries and added a dash of lemon juice. We used 4 Tablespoons of corn starch but will probably try 5 next time since the pie was still pretty runny. Will also cut down just a tiny bit on the sugar since it was a little too sweet.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Jun. 1, 2008

I'm not a berry pie person but I must admit that this pie is tasty. My cousin, the pie-lover, really enjoyed it.

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PreciousGurl

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Sacramento, California, USA

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Reviewed: May 27, 2008

The 5 Tbsp of corn starch is definitely the way to go. I used 6 cups of blueberries as it looked too flat to me. Will add even more next time. Ruth's Grandma's pie crust was the perfect crust for this.

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Kathy

Cooking Level: Intermediate

Home Town: Wonder Lake, Illinois, USA

Living In: Rowlett, Texas, USA

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Reviewed: May 21, 2008

This was okay. The flavor was very good but my pie turned out pretty runny as some others said too! Will have to up the amount of cornstarch if I try again.

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Apr. 27, 2008

This pie tastes wonderfully, but I can't seem to get it to thicken up.

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ZERBE6982

Cooking Level: Beginning

Home Town: Combes, Texas, USA

Living In: Edinburg, Texas, USA

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Reviewed: Mar. 23, 2008

Excellent. However, I made it with Splenda and it did not melt like real sugar therefore the blueberries rolled around and were not stuck together. My family told me it tasted excellent, but looked like rabbit poop. Moral of the story - Use regular sugar!!!!!!!!

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YellowHairGirl

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Mar. 17, 2008

Very good recipe

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JHICKS00

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Reviewed: Feb. 21, 2008

This was so easy and so wonderful! I used a frozen crust deep dish and canned blueberries, other than that didn't change a thing...it was easy and gone in a flash!

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Emma

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

Super good and Super easy! I used frozen blueberries instead of fresh, just not the right time of year for fresh. I let them defrost before I used them. It was my first time making a pie and I'm excited to make my next one because it was so easy! Thanks for the good recipe!

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