Mystery Ingredient Wild Blueberry Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 30, 2013
A BIG hit at Thanksgiving! I really liked this pie and used all fresh spices from a local spice shop. I noticed the butter pooled on mine but I think I should have added a few more vents on the top - used a butter knife to make 5 small slits around the edges and everything mixed perfectly.
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Photo by mjwellscvt

Cooking Level: Beginning

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Reviewed: Oct. 20, 2013
Great recipe, it was the first time I made a blueberry pie and I was a little nervous but it turned out amazing! The almond extract added is great
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Photo by Prairie Epicurian
Reviewed: Sep. 14, 2013
Sooooooooo delicious! I used frozen wild blueberries - just tossed them in frozen and had great results. Not runny at all. Used the French Pastry Pie Crust from this site and it was flaky and simple to make. Will definitely make tis again.
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Photo by Prairie Epicurian

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 19, 2013
I made this recipe exactly like the recipe said and it was delicious. I let it completly cool before cutting it and it was set perfect. My family thought it was the best blueberry pie they had ever had.
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Reviewed: Jan. 17, 2013
Almond extract makes almost any pie better. :D Seriously though, this is a wickedly good pie. I modded it myself by using a lard-based homemade crust, which made it so flaky the pie nearly crumbled if you even looked at it the wrong way.
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Photo by Meledy
Reviewed: Jan. 4, 2013
This recipe turned out great. I used frozen huckleberries and followed the recipe, except I added a little more almond extract and used whipping cream to brush the crust. Baked it for 45-50 minutes, watching for the bubbling to begin and making sure the crust didn't burn. I was worried it would be runny, but I let it cool completely and it turned out perfect! Delcious a la mode! This recipe is a keeper! I can't wait to try it with blueberries!
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Photo by Meledy

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2012
Wwwwow! This was a terrific recipe! Made for Thanksgiving and my 4 year old son CLEANED his plate! I used 1 cup of fresh blueberries and two cups of canned strawberries, but the end result was just as yummy.
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