Reviewed: May 7, 2013

3 stars seems too low, so I'm giving it a 4. The pie filling was good - I can use for other things as well. I will use a homemade crust next time.Can't beat the easy pie filling.

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Reviewer:

lacey

Reviewed: Aug. 28, 2012

Delicious. And so easy! I used a graham cracker crust pie shell so no baking needed! I made my own healthy topping. Just mix a cup of greek yogurt, a dash of cinnamon, a dash of vanilla extract and agave nectar to taste. Keep chilled until ready to serve. Thanks for this recipe!

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Reviewer:

Stela13

Cooking Level: Intermediate

Home Town: Marfa, Texas, USA

Reviewed: Aug. 23, 2012

I did not care for this recipe. The filling never set. WHen I cut inot the pie I instanly knew it was a mistake. THe fillling was liquid. When I removed the first piece, the filling immediately ran out of the rest of the pie and filled the missing spot. It should have cornstarch or something else to make it gel some. I've been cooking and baking for 30 + years.

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Reviewer:

Jennifer B.

Reviewed: Aug. 15, 2012

THis is a great receipe. The only thing I changed was to cook all the berries and not put some fresh ones in the pie. I tried it once and didn't like it that way.

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Reviewer:

PrimeChef

Cooking Level: Intermediate

Reviewed: Aug. 10, 2012

Everyone always LOVES this pie and its super easy to make :D Highly recommend

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Reviewer:

Lindsay Farris

Reviewed: Jul. 19, 2012

About as easy as can be. I used frozen mini Maine blueberries and made 2 in about 20 minutes. I added 1/4 tsp cinnamon to this to make the blueberries even better. Thanks. This is a keeper.

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Reviewer:

coolchange

Reviewed: Jul. 7, 2012

The price of blueberries always drops around my birthday, so I make this pie every year for myself. The only thing I tweak on this recipe is I add about twice the amount of lemon juice because I like the fruit to be tart. Other than that, this is fresh, easy, and delicious.

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Reviewer:

Rachel

Reviewed: May 18, 2012

I love this recipe. It is not too sweet but bursts with blueberry flavor. I like the fact that there is no cornstarch, just natural pectin from the fruit. The last time I made it, I grated alittle lemon rind in with the cooked blueberries and it gave it a slight more lemon flavor-a perfect complement to the blueberries. I did not put the criss-cross pastry on top to save calories- it cut just fine. Make it- you won't be sorry.

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Reviewer:

cindym

Reviewed: Jan. 8, 2012

This was okay. It needed more cornstarch or flour as it was very watery. I wouldn't make this again, but it was easy.

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Reviewer:

WEESI1

Cooking Level: Expert

Home Town: Humble, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 31, 2011

I am so PLEASE to say that would give the YOU the five stars. It was so tasty and delicious blueberries pie. We can taste each ingredients it does gives the flavors. From now on, I will cook my blueberries first half and then pour over the fresh blueberries pie crust. Someone did mention it about the soupy blueberries sauce . Try to mix and add the corn starch it will give you thicker sauce along with 1/2 a cup of flour mix with all the ingredients as above. THANKS for sharing your recipe the Fresh Blueberry Pie II. luci ps. I did use the cinnamon, n the vanilla instead the lemon juice. WOW!It's D E L I C I O U S! YUMMY, YUMMY!

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