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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Bake4fun

Cooking Level: Intermediate

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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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072705r

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Reviewed: Jul. 2, 2009

Misleading. This is not a pie recipe afterall. Very unsatisfying.

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birdwing

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Reviewed: Jun. 29, 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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Susie Z

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Baltimore, Maryland, USA

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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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Juniper20

Cooking Level: Intermediate

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Reviewed: Jun. 21, 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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isuckatcooking

Cooking Level: Beginning

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Reviewed: Jun. 18, 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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Pumpkinz

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Reviewed: Jun. 14, 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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sweet tea

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jun. 13, 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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Trischa

Cooking Level: Intermediate

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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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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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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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lisajayne

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: May 17, 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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GRich

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Reviewed: May 2, 2009

I've made it twice this month- easy and very tasty.

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Alicia

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Reviewed: Apr. 29, 2009

Good recipe....works well with frozen blueberries also!

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CandyR

Cooking Level: Expert

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Reviewed: Mar. 14, 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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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 28, 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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sosoandme

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Reviewed: Jan. 25, 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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NatSad

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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