Reviewed: Jul. 31, 2006

The taste was wonderful, however, when cooking the blueberries, the flour, butter and lemon juice mixture was so thick and did not loosen even when the blueberries started to pop. I added more butter and lemon juice and it helped. Next time I will not use as much flour. But, I will definately make it again.

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Reviewer:

egard

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Reviewed: Jul. 25, 2006

Very flavorful pie. I added 1/4 tsp vanilla, almond extract and cinnamon. I also used more berries. Even though I forgot to add flour, it still turned out delicious! (I won't make that mistake again). It was a little running, but not a disaster. Just a note: it's important to taste the berries before you begin, so you can adjust the sugar accordingly. Will definitely make this again. Thanks!

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Reviewer:

Sofia A.

Cooking Level: Intermediate

Home Town: Manhasset, New York, USA

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Jul. 12, 2006

The best blueberry pie I've made. It has that fresh blueberry taste because it isn't baked. Great for dessert after a bbq. Be sure to refrigerate before serving though orelse it will fall apart. Great recipe!

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italcarol

Home Town: Montreal, Quebec, Canada

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Reviewed: Feb. 17, 2006

Very easy and quick. I used a pillsbury crust and it came out excellent. I'm not crazy about overly sweet pies and so this was perfect.

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Lindsay

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 10, 2005

Good, but a little tart for me. Next time I will add some more sugar!

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FIFF11

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Reviewed: Aug. 6, 2005

Loved it. even made it with raspberries. increased the sugar. very good.

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SUDEMERS

Cooking Level: Expert

Home Town: North Pole, Alaska, USA

Living In: Cloquet, Minnesota, USA

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Reviewed: May 31, 2005

I made this pie for company and everyone ate it without complaint, but there were no rave reviews and no one was interested in seconds. While it tasted good, I have had better blueberry pie. I don't think I will make it again. It was too sweet for my taste, even though I cut back on the sugar.

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JULIANNA19

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Reviewed: Sep. 29, 2004

This is an easy, and by far the best, blueberry pie I've ever made. The second time I tried it I made some changes: added 1/4t each vanilla and almond extract, and 1/8t cinnamon (will up it to 1/4t next time to try that). I changed the ratio of berries to 1 1/2C fresh and 2 1/2C cooked. I found 1/3C sugar worked well when serving the pie with ice cream. I look forward to making this pie because it's such a treat. Thanks, Nancy.

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Anomaleah

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Reviewed: Aug. 16, 2004

Absolutely one of the best blueberry pies I've tasted. Putting hot, syrupy cooked berries over fresh creates a very fresh, flavorful pie that's not too sweet and absolutely decadent with a dollop of fresh whipped cream. I recently tried replacing the 2 pints of fresh berries with 2 pints of fresh cherries, pitted and halved. Superb!

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ELFMAN42

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

Living In: Leduc, Alberta, Canada

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Reviewed: Jul. 26, 2004

This recipe is SUPER easy and SUPER delish! I baked it for some friends and they gobbled it right up. We picked blueberries, so they were very fresh and large, and the pie was just the right amount of sweet and tart. The lemon juice isn't overpowering, and the fact that a layer of blueberries isn't cooked means you'll have a pie that won't completely fall apart or get runny. This is my new blueberry pie recipe - why mess with perfection?

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CHOLDA

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Reviewed: Jul. 18, 2004

I love this pie!! Very easy and so good!!

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BEV20

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Reviewed: Jul. 7, 2004

Very yummy and super easy to make. Be sure to serve with fresh whipped cream!

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CITYLIVING

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Reviewed: Jul. 17, 2003

Everyone seemed to love this pie. It stayed together but yet didn't have that gel taste. Very good.

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Reviewer:

TAMMYSHEAFFER

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Reviewed: Jun. 15, 2002

This was just the recipe I was looking for! It was so delicious and easy! My husband thought it was the best pie I ever made! I was especially happy that I didn't have to bake it in the oven and clean up boiled-over juice afterwards. Thanks so much, Nancy!

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