Reviewed: Aug. 31, 2009

I made this and my husband kept going back for more. I also used corn starch in place of the tapioca. We loved that the filling didn't run all over the pie plate when it was cut. It is probably the best blueberry pie we have tasted. Thanks Carol for sharing this. It definitely deserves 5 stars!

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Bette C.

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Reviewed: Aug. 20, 2009

This is the best blueberry pie I have ever tasted. I did not have lemons so I used lime juice and zest and it was delicious!!!! Everyone loved it. I will be making it again and again. Thank You!!

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Beverley loves to cook

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Reviewed: Aug. 19, 2009

I never made blueberry pie before and this was really easy. I did use a frozen deep dish pie crush, fresh blueberries with extra lemon juice & zest. Substituted cornstarch for tapioca (less expensive). I also used a ceramic blackbird to release steam and had a perfect pie, not runny at all. Flavor was awesome. Calorie count not bad for pie.

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Ada

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

I followed the recipe as stated except I substituted 1T of cornstarch for the tapioca after I read another review stating that it worked. Well, the pie came out very runny but the flavor was great. The lemon juice and zest really works well with the blueberries adding just a bit of tartness to the sweetness of the blueberries.

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soundreader

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Reviewed: Jul. 15, 2009

This was a great way to use up the 2 pints of blueberries in my fridge. I used 1T cornstarch instead of tapioca, cinnamon instead of nutmeg, and added more lemon juice. I cooked 1 pt of blueberries and the sugar, cinnamon, and lemon juice together in a saucepan, then added it to the remaining blueberries and added 1 can blueberry pie filling (because I didn't have enough blueberries to really fill the pie, I don't think 2 is enough at all!!). I also brushed the crust with some milk while baking to keep golden and from burning, and baked a bit longer than the 30 minutes suggested. Came out fantastic!! Rating a 4 because I had to make those changes.

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AmareVincere

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Reviewed: Jun. 6, 2009

WOW......delicious pie. I added 1 Tbsp. cinnamon, 2 Tbsp. vanilla, and 3-4 Tbsp. tapioca and the flour too. I also added 2 granny smith apples sliced very thin. They sort of disappear into the blueberries. I used 6 cups fresh. This was perfect consistency, and not too sweet, a very good balance. Someone told me that blueberry pie was too sweet, so I added the apples for balance. It worked beautifully.

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Madelyn

Cooking Level: Expert

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Reviewed: Jan. 30, 2009

I couldn't find a recipe that didn't specify using fresh blueberries, and I wanted to use frozen. This recipe worked pretty well. I used all tapioca instead of tapioca and flour to thicken the filling, adding extra because I figured frozen berries would be jucier. As a result I got a somewhat jellied texture. If you are using frozen berries, I would recommend using the recipe's stated amount of thickeners.

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JPMJ

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

The family (at least those that like berry pies) loved this recipie. The 4 cups of blueberries is not sufficient if you are making a deep-dish pie or your pie plate happens to be a 10" like mine -- I needed around 6 cups to fill it up. I'll definitely be making this one again!

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Rick

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Logan, Utah, USA

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Reviewed: Sep. 17, 2008

I started to make this not realizing that I didn't have lemon juice or zest, so I used an orange instead and it was a neat little change! Great recipe!

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CatGov

Cooking Level: Beginning

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Reviewed: Sep. 7, 2008

Blueberry pie is my favorite but I couldn't find a recipe I really liked. I have made this recipe a few times now and it turns out perfect every time and my family loves it. thank you so much for this great recipe.

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Julie G.

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Reviewed: Aug. 24, 2008

This recipe was a big disappointment and waste of 4 cups of fresh blueberries. I followed the recipe and the filling was soggy and runny. I would NOT recommend it to anyone. I will use it as an ice cream topping since it's a runny mess. I even doubled the tapioca and it still didn't set up.

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Tina W

Cooking Level: Expert

Home Town: Reynoldsburg, Ohio, USA

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Reviewed: Aug. 11, 2008

I dont know what went wrong. I made the pie using blueberries I picked and they were very tart so i figured if i made a pie the sugar would sweeten them up, I even used extra sugar - the pie was VERY tart and unenjoyable - plus it was very runny. I've made a few blueberry pies before and never really enjoyed them either - maybe its just me....guess i need to stick to cheesecakes instead.

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KarenG

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Reviewed: Aug. 5, 2008

How much of a difference a half inch makes! I used a 9.5 inch pie plate instead of a 9, and was wishing I had used 6 cups of blueberries instead of 4. Tapioca produces much better results than cornstarch. I forgot to add butter to the filling. There was no adverse effect to the filling. In the future, I will probably leave this out on purpose to make a dent in the saturated fat. This is my preferred recipe for blueberry pie.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jul. 24, 2008

Fantastic! I made them in small oven-safe bowls for personal pies. It was perfect.

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theworkhorse1

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Reviewed: Jul. 20, 2008

There's not much better than a fresh blueberry pie when blueberries are in season. Yum yum yum. I used 2 square boxes of fresh blueberries, and cornstarch in place of tapioca, 1/3 cup sugar in place of 2/3, and it was fantastic. Loved it. Thank you!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 21, 2008

I love this recipe just as written, but one time I had no lemons, so substituted orange juice and orange zest instead. Very good. I was surprised to see how the addition of a citrus fruit, whether lemon or orange, enhances the blueberry flavor.

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Monique W.

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Reviewed: Feb. 12, 2008

I would give this 6 stars if I could!!!! This recipe makes an absolutely wonderful pie! It was so simple to make, and turned out so great! The filling wasn't runny or too hard, it was perfect. I let it cool for a couple hours before I cut it up, so maybe that made the filling thicker as it sat. Anyway, thanks for the recipe, and I will surely make it again!

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Chef Mike

Cooking Level: Expert

Home Town: Jamestown, North Dakota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 20, 2007

My DH doesn't usually go for blueberry pie, but he and all our friends RAVED over this pie! Definitely a keeper! I used a 10" pie pan, so I upped the blueberries to 6 c. (3 pints), and added an extra T. of flour. But otherwise kept recipe the same. Amazing!

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Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 22, 2007

This was an excellent recipe. Just perfect. Instead of 4 cups of blueberries, I used about 6, and didn't even need to alter the other ingrediants. Not too sweet, not too tart. Thanks!

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