This recipe is delicious and solves the problem of runny blueberry pie. A couple notes before you bake:
1) Definitely use brown sugar for the streusel. White sugar was pretty boring on mine. This pie would also work just fine with a regular pie-crust lid.
2) Depending on the kind of crust you use, baking time may need to be way more than 50 minutes at 350. My crust was all-butter, and I needed to bake the pie for about 80 minutes to get it to brown at 350. This didn't affect the filling at all... don't worry, it won't burn.
3) Depending on how ripe the blueberries are, you may not need a whole cup of sugar. If they are ripe enough to eat fresh and don't seem very tart, DON'T use a whole cup!! My berries were very ripe, and I used a little over a half-cup of sugar and the pie was definitely sweet enough.
4) Three cups of berries is VERY conservative. I used two dry pints of berries (about five cups) and there was still room for more.
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This recipe is delicious and solves the problem of runny blueberry pie. A couple notes before...