Reviewed: May 20, 2013

Made this yesterday within hours of picking my blueberries and it was GREAT! I didn't have any lemons to zest, so I just added a little extra lemon juice. I made a note on my copy of the recipe to reduce the sugar (some), if I am using freshly picked blueberries... it was a little sweet, probably because the blues berries were so fresh. OH! two more things, I didn't use the nutmeg and used about 5 1/2 cups of blueberries.

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Reviewer:

Jenelle Wiley

Reviewed: Jun. 12, 2012

I'm giving this 3 stars for flavor...... the pie didn't set-up properly (as I read in several reviews as well) even after several hours cooling. When cut, it was runny and you could see the tapioca 'balls' just sitting in the mixture. Not sure what happened but I'll try it again while Blueberries are still in season. My top crust looked beautiful though. I was thrilled at that ~ the pie was certainly edible, just not jelled.

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Reviewer:

aunt tilly

Cooking Level: Expert

Reviewed: Nov. 25, 2011

The nutmeg was a deal breaker. The flavor overtook the pie- we could not even taste the blueberry flavor! Not one single person at turkey day dinner enjoyed this pie. Omit the nutmeg and it should be perfect though- the tapioca gives a nice texture, unlike the "gummy" texture from cornstarch thickened pies.

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Reviewer:

Mrs. Jennifer

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

Reviewed: Aug. 29, 2011

Too lemony

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Reviewer:

shultslady

Reviewed: Aug. 16, 2011

I had bought a large amount of fresh blueberries which were on sale and after making some bluberry muffins and using them on cereal I used the rest to make this pie. My husband raved about it. I added some cinnamon. I did not care for the nutmeg flavor so won't use it next time.

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Reviewer:

JoFran

Reviewed: Jul. 11, 2011

This was very good, but the next time I will leave out the nutmeg completely. I had reduced it to an 1/8 tsp, but still didn't like the nutmeg flavor. I doubled the tapioca and did 6 cups of blueberries. This required a longer cook time, but was well worth it. No problems with it being to runny. It is important to let it set for at least 3 hours.

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Reviewer:

EBurdine

Cooking Level: Expert

Living In: Holly Springs, North Carolina, USA

Reviewed: Jun. 26, 2011

easy and amazing!

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Reviewer:

veggiesaur

Reviewed: Jun. 17, 2011

This is the same as my mom used back in 1940. Now three generations of our family use it all the time. It can be rolled over again if you mess up.

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Reviewer:

Elizabeth

Cooking Level: Expert

Home Town: Phoenix, New York, USA

Living In: Spring, Texas, USA

Reviewed: Jun. 13, 2011

This recipe was excellent! This is the very first pie I ever baked, it turned out wonderful! I used a 9.5" deep pie plate. I ended up using about 7 cups of blueberries and kept the rest of the ingredients the same. I did sprinkle a little extra white sugar over the top after I filled up the pie. It was perfect! Thick, not running, sweet but not sickening. Everyone loved it! It was so easy and I will definitely make it again. I used frozen blueberries and let them sit in luke warm water for an hour to defrost. See my picture.

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Reviewer:

missnepa

Cooking Level: Intermediate

Reviewed: Jan. 17, 2011

This was the first time I have ever made a blueberry pie. I used frozen blueberries and it turned out great! It was hard to make and got good reviews at Thanksgiving.

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