Reviewed: Nov. 10, 2009

I gave this 5 stars because the taste was perfect! I think it is lacking a thickening agent. And the directions are unclear. I used 1.5 cups of fresh blueberries and 1.5 cups of frozen and it turned out great. I also used a pie crust recipe from this site ("Grandma's Pie Crust") and it just turned out great. Since I made my own crust and included a top crust, I cooked the whole thing for 25 minutes at 350 and served it warm. With a scoop of vanilla ice cream, this is one of the best pies I have ever had.

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LisaLoves2Cook

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

real quick and easy!! first time i made a blueberry pie.. perfect recipe.

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blueberrylovin

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Reviewed: Aug. 27, 2009

So so so yummy and really easy! The only change I made was to add a bit of lemon zest when cooking the berries. Next time I am going to try it with an oat crumble topping.

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MegsEggs

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Reviewed: Aug. 25, 2009

Wasen't very happy with this recipe. Came out runny and i followed the recipe very close. Not the best i've made.

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chic

Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Aug. 25, 2009

Great, super easy recipe. I've made it three times so far. I enjoyed it more with half raspberries and half blueberries. It gave the pie filling more substance rather than the blueberries, which tended to stay whole.

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Danielle

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Reviewed: Aug. 22, 2009

An excellent blueberry pie, my family loved it. I followed the recipe pretty much to the letter, only change was using a little more berries in the cooking part. Used a pie crust from this site too and it was great. Never Fail Pie Crust II, it was also excellent. I will use this recipe again and again, thanks.

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Sherry

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Reviewed: Aug. 21, 2009

Simple and simply delicious!

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Andie Gourmet

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Reviewed: Aug. 20, 2009

This was a fantastic pie, especially given how simple it is to make. I appreciate that it has few and basic ingredients. I followed the recipe exactly. We had guests over for dinner, and the four of us finished off the entire pie. I will make it again tomorrow!

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eraine

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Reviewed: Aug. 19, 2009

I took this to a dinner party last night, and everyone loved it. They said it was a whole different experience from a baked blueberry pie. I did like someone in the photos... made pastry cutouts for the top and baked them while the crust was baking. I used the 1/4 tsp of vanilla, almond, cinnamon others suggested. Next time I'll omit the cinnamon. (Completely a person taste with that) I think that without the cinnamon it will taste even more like a 'fresh berry' pie. I used the 1/2 c sugar thinking it would not be too much, but next time I'll cut that back a bit. Served with vanilla ice cream this was fantastic. I will definitely make it again.

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peacenique

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Reviewed: Aug. 18, 2009

Quite tasty although it absolutely needs time to set up or you will have a soupy blueberry mess. I tried it with .25 t of vanilla and almond extract. Next time I would omit the almond extract but keep the vanilla. I really enjoyed the combination of cooked and fresh berries. Marvelous with vanilla ice cream. Reducing the sugar will help the the naturally sweet flavour of the berries stand out.

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TRAILHR

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Reviewed: Aug. 4, 2009

This is simply the best and easiest pie ever!

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ilovenineinchnails

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

This turned out great! My first pie and there wasn't a crumb left. To make the latice top, I bought two frozen pie crusts. While one was baking, I let the other thaw and then sliced it into strips and laid them across the top. Then, once the pie was finished, I stuck it in the oven for about 15 minutes at 400 to bake the top. Served with french vanilla ice cream. Amazing.

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beler01

Cooking Level: Beginning

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Reviewed: Jul. 31, 2009

Perfection.

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MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 23, 2009

I have made this 3 times now and each time it is perfect. There are no left overs and the compliments are wonderful to hear!! Thanks so much for a great recipe!

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Cindeeejo

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Jul. 13, 2009

I followed this recipe exactly and it turned out so yummy with the fresh blueberries! I am just confused as to how to put the lattice on top since the pie did not finish in the oven.

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joy

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

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Reviewed: Jul. 12, 2009

Yum! We loved this pie.

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Honey Pie

Cooking Level: Expert

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Reviewed: Jul. 12, 2009

This "Fresh Blueberry Pie II" was suberb! A very easy recipe to follow, and the pie turned out great. I did take some hints from other reviewers: Added 1/4 tea.of vanilla & almond extracts along with the same amt. of cinnamon-bumped up the lemon juice to double. The sugar, butter & flour stayed the same. I took the pie to a BBQ and these are some comments that were made. Wow..Fantastic..You made this?!.. Can I get the recipe?..Thanks to Nancy Fields for her great recipe!!

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Lari

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Reviewed: Jul. 9, 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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Jessica

Cooking Level: Expert

Home Town: Manalapan, New Jersey, USA

Living In: Voorhees, New Jersey, USA

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Reviewed: Jul. 7, 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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liver

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Reviewed: Jul. 6, 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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