The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 10, 2009
This is a really good blueberry pie. It was super easy to make too. I did add a top crust, and because I had to throw it in the oven with the blueberries to bake the top crust, I think it detracts a little bit from the consistency of the fresh/not cooked berries, because they get cooked a little bit in the oven. But it was still delicious, and I think that adding the top crust makes it better, so I would do it the same next time.
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Cooking Level: Expert

Home Town: Manalapan, New Jersey, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 8, 2009
This recipe made me learn to like blueberries. I do adjust the sugar according to the sweetness of the blueberries.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 7, 2009
This was awful! It was very tart. My blueberries were very good, I ate some as I washed them. There wasn't enough filling for a 8 in pie. The directions were unclear. The picture shows a pie with a top. Some reviewers gave directions for a top. It was a disaster and I had company over for dessert. Luckily I made some cookies too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 6, 2009
Easy and great. Few changes to make 5+. Used 2 & 1/2 c cooked blueberries and 1/2 c raw. 1/4 t vanilla and almond extract. 1/4 t cinnamon & only 1/2 T flour. Topped with a lsttice crust and baked 15 minutes at 400.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 6, 2009
Misleading. This is not a pie recipe afterall. Very unsatisfying.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 30, 2009
I can't understand how the pie in the picture can be the pie in the recipe since the shell was baked beforehand and there was no baking after the fruit was poured into the pie shell??? My husband and I were disappointed with this. The taste was fine but it was basically like a bunch of blueberries on a pie shell with a little sauce. I had never made a fruit pie before but I have made fruit toppings for cheesecake and I think that it would've helped this recipe if half of the blueberries would've been cut in half instead of left whole. I will keep looking for a blueberry pie recipe.
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Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 26, 2009
The taste is fantastic and very fresh. I tried this as a double crust pie, though, and it didn't work for me. It was full of liquid and I ended up pouring it over ice cream like a sauce. The taste is so yummy though that I plan to try it again but making it as the recipe describes. I'm sure it will work better that way.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 25, 2009
YUMMY! I followed other reviewers' suggestions at adding some cinnamon, and it was absolutely delicious! My husband is not a big fruit pie fan (except for apple), and he tasted this and said "WOW! That is GOOD!" He even commented later that evening AGAIN how good this pie was. I've only made a few pies in my time (mostly pumpkin), and this one was easy to make, and tastes great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 22, 2009
I made this for Father's day and it was SO delicious. It's 4 stars because the instructions were not clear and that made me feel very insecure while making the pie. If anyone else is lost and is using a top pie crust as well, this is what I did: 1. I laid a 9inch pre-made Pillsbury pie crust in a glass pie pan, baked it at 350 degrees for 10 minutes BEFORE EVERYTHING. 2. Pulled it out of the oven and poured a box of blueberries in the semi-baked shell. 3. Combined the rest of the ingredients in a sauce pan, including the remaining 2pints of blueberries. 3. Cooked it for lower heat until the sauce pan was high in blueberry sauce. You can add cinnamon or vanilla if you want. 4. Poured it on top of the uncooked blueberries in the pie, added a top criss-cross pie layer and baked it at 450 for about 11-13 minutes.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 15, 2009
This pie is great and really easy! My 4-year-old had been requesting blueberry pie for weeks (even though he'd never had it before and I never make pie). I used my grandmother's secret pie crust recipe - Pillsbury Pie Crusts, which is great for someone like me who usually only bakes at Christmas. I did add vanilla like some other reviewers suggested and I let my son help put a weaved top crust on it and baked if for another 12 minutes. In his words it was "delicious, yummy, and sweet!"
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 15, 2009
Everyone loved it!!! I used 3 pints of blueberries for a regular 9" pie, splitting 1 1/2 pints raw and adjusting the cooking ingredients for 1 1/2 cooked.
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Cooking Level: Expert

Home Town: Orlando, Florida, USA
Living In: Cocoa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jun. 12, 2009
I'd never done a blueberry pie until DH requested one recently - we both loved it and will be making it again since it's also easy.
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 10, 2009
This was fantastic. I have used a Fanny Farmer recipe for years that used cornstarch, and sometimes it didn't always set-up. This was better, fresher and yummy! I was worried because there wasn't much liquid to "bring to a boil", but it worked.
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Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA
Living In: Royal Oak, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 18, 2009
I'll admit that the directions on this recipe do not follow your classic pie recipe, so I was a bit unsure. But I was happily surprise at how simple and flavorful it was. It's a keeper. thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 4, 2009
I've made it twice this month- easy and very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 1, 2009
Good recipe....works well with frozen blueberries also!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 16, 2009
I had two pints of blueberries to use up quickly, so I whipped this up.... Though it's five star in taste (adding vanilla, cinnamon and cutting the sugar to 1/3 cup), the filling amounts are WAAAAAY TOO LITTLE! This barely filled my crust (a pre-baked Pillsbury one). I was unhappy to say the least. I will absolutely make this again, but DOUBLE - if not TRIPLE - the filling!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 29, 2009
Loved this pie !!! Made it several times and I have to say that this recipe is by far the best I have ever tasted. Loved the presentation and the fact that this pie has whole berries instead of loose and runny juices. Great receipe! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 26, 2009
I love blueberry pie so I tried this recipe. It is excellent. I did add 1/4 tsp. almond extract, 1/8 tsp Double Strength Vanilla, 1/4 tsp cinnamon to the flour, lemon juice and sugar. I only mixed this for a minute and then added the blueberries. I will add more blueberries next time. I cooked this for about 10 minutes constantly stirring with a whisk. You don't want it to burn. Cook the pie crust about 30 minutes before you are ready to make this mixture. I used fresh blueberries that I had in the freezer. They turned out great. Thanks so much for the recipe. I did not put another pie crust on top like the picture. It takes no time to make this. I could really impress by taking this somewhere.
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Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 3, 2008
My son love's blueberry pie. so I made this one...and he loved it...best ever was his commetI did the cinn. and vanilla like others said
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Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

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