Reviewed: Jan. 27, 2008

Good basic pie. I did increase the cornstarch to 4T and the texture was perfect. I used two crusts so I lowered the temp to 400 as suggested by another reader. I still had to cover the crust edges half way through to keep them from burning, but other than that the pie came out perfectly. I did not have cinnamon so I used nutmeg and I think it complimented the berries perfectly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rbamllory

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2008

I did it without the butter mainly because I forgot it and it came out AMAZING I bumped up the cornstarch a tablespoon and the sugar a teaspoon. Put it all into the flaky crust (http://allrecipes.com/Recipe/Basic-Flaky-Pie-Crust/Detail.aspx) Came out so good definately going to do this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephen

Cooking Level: Professional

Living In: Rockville Centre, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

This pie was very easy and yummy!!! I took the suggestions of several other peoples' reviews... I added 5 T of cornstarch, turned oven down to 400 degrees, used 1/2 cup each of white and brown sugar and omitted the butter. It baked for 50 minutes and turned out wonderfully. My husband loves blueberry pie (I made it for him) and he loved this recipe. Thanks, Beth!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tara76

Cooking Level: Intermediate

Home Town: Eldersburg, Maryland, USA

Living In: Hummelstown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

First blueberry pie I make and it turned out great!!! I added blueberry preserves and nutmeg. This is a keeper, can't wait to make it for my extended family.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cyber Pana

Cooking Level: Intermediate

Home Town: Ixtlahuacán Del Rio, Jalisco, Mexico

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

This pie came out absolutely beautiful and delicious. I added a bit more corn starch and the results were perfect. Thanks for sharing your recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janine

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

my husband says best pie ever. I've made many times with both fresh and frozen, comes out great everytime.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2008

I added Nutmeg and it was fantastic. My husband is a huge fan of Blueberry pie and it was well received.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALISHA318

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2007

We made this tasty pie with 2 bags of frozen blueberries (it is November after all) and it was wonderful! Many compliments from our "guests" at the feast!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

I wish that I had fresh blueberries available for less than a small fortune for this pie. I made it with frozen and still it recieved rave reviews at Thanksgiving. I followed the advice of others and used 6TBS of cornstarch and the consistency was perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

This pie recipe got tons of compliments. Everybody loved it and it was easy to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TAMARASUE2002

Cooking Level: Intermediate

Home Town: Hemlock, Michigan, USA

Living In: Arlington, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

Not as sweet as I would have liked it but everyone else loved it. I added 6 tbs of corn starch as recommended by another reviewer but I think 5 would've been enough. I also had to use frozen blueberries because the fresh ones didn't look too good. I will definitely make this again with revisions.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

Thanks to this recipe combined with the many helpful tips from other reviewers, this pie was the hit of Thanksgiving day! Thank you everyone! My tweaks: I used 4 cups fresh and 2 cups frozen blueberries (I thawed and drained the frozen). I also combined white and brown sugars (1/2 cup white, 1/4 brown). For the temp I went between 375 and 400 and covered the crust for a good portion of that time to keep it from over browning. I also used 5 tablespoons of cornstarch. The pie was absolutely PERFECT. It set well at room temp and cut wonderfully while still being very moist and juicy. Needless to say I left Thanksgiving with an empty pie plate. I think it's my new admission ticket to holiday gatherings.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2007

What a great, simple pie. I added extra cornstarch and it was fabulous...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ginger

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

Worked out wonderfully!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DonSonLaLa

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

I just made this pie, and it is delicious! HOWEVER, I did not read the previous reviews that suggested adding more cornstarch...so for those of you reading this, don't forget to add more cornstarch!!! Although, the pie tastes wonderful, it is totally liquid. The next time I make it I will definitely add at least two additional tablespoons of cornstarch and will let it sit for a few hours before cutting it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mEgAn7

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2007

Just a basic blueberry pie, good flavor and as easy as any other pie to make. My daughter made this one and used frozen blueberries and frozen pastry. It turned out better than I expected. Great!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Mom Gone Crazy

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2007

awesome! awesome! awesome! I added 1/4 cup brown sugar and put 6 tablespoons of cornstarch because I used frozen blueberries I had from blueberry picking. I just rinsed the frozen berries in cool water and lightly patted dry before coating with mixture. My husband never liked blueberry pie until this recipe

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Eileen

Cooking Level: Expert

Home Town: Townsend, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2007

the second time i made it, it was awesome! changes: white sugar 1/3c, brown sugar 1/3c, add 3 T tapioca, total cinnamon 1 t. to get the top crust (shell) (i bought frozen) onto the pie, invert it, tinfoil plate and all, onto a dinner plate. you can then slide the pastry off the dinner plate and onto your pie. will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2007

I always thought I hated blueberry pie. It turns out, I LOVE blueberry pie if it is made in this exact way. Took another reviewer's recommendation to add a splash of lemon juice. Luscious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2007

Very tasty. I made this with very juicy high-bush berries and a full top crust, so I increased the cornstarch to 4 tbsp and cooked it for an hour. My photo shows the pie after cooling at room temperature for 4 hours: holding together nicely, but still juicy! My berries were on the tart side, but 3/4 cup sugar made the pie sweet.

Was this review helpful? [ YES ]
1 user found this review helpful