Reviewed: Aug. 12, 2008

great! a hit with everyone. use less cornstarch

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macgral


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Reviewed: Aug. 8, 2008

Most excellent !!! As per other reviewers, I did reduce the cornstarch to 2 1/2 tbls. For the liquid, I used 1/2 c. water, 1/4 c. lemon juice, and 1/4 c. orange/cranberry juice. Excellent mixture. Not tasted yet as they are now in the fridge. But I will certainly make the mixture again. Thank you.

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Aline

	Cooking Level: Expert
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Reviewed: Jul. 26, 2008

This was very good. I did cut the corn starch to 2.5 tbsp based on the other reviews. I thought it was very sweet so next time I may cut down on the sugar. My family loves the Cherry Blueberry pie, so next time I will incorporate that into this Topless recipe.

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MelissaB


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Reviewed: Jul. 14, 2008

This was inedible. The sauce thickened nicely but smelled so horrible. I added the second set of berries, and just wasted them because it tasted so awful.

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AMSN0102


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Reviewed: Apr. 28, 2008

This is really nice - and pretty easy. I like blueberry & lemon, so I followed another reviewer and used 1/4c lemon juice to 3/4c water & 2 1/2T cornstarch. I also added a touch of cinnamon. My sauce was perfect, not too thick and no cornstarch taste. I only had 3c bluberries so I used 1c frozen peaches, chopped. Turned out beautifully. Thanks for the recipe, Elaine! UPDATE: 4-19-08, I made this pie using frozen blueberries, orange & lemon juice & zest, and Splenda for a diabetic family member - turned out great! Thanks!

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SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Jul. 5, 2007

I used this recipe for a July 4th dessert. When placed in my star-shaped cake pan and topped with a few strawberries it was perfect. I did use 2 TBS. of corn starch and cooked it a bit longer than 10 minutes. (altitude adjustment)It thickened beautifully. I used a homemade crust and doubled the amount. The thicker crust and strawberries made it so unbelievable delicious!

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mollymc1


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Reviewed: Nov. 5, 2006

INCREDIBLE, INCREDIBLE, INCREDIBLE! I read that this had a fairly thick cornstarch flavor, so instead of 1 c. water I did 1/4 c. lemon juice and 3/4 c. -- COMPLETELY covers any cornstarch flavor there might have been... I can't taste any at all. :) Thickens nicely -- I used frozen blueberries, but not the kind in syrup. Worked just fine.

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Chef W

	Cooking Level: Professional Living In: Logan, Utah, USA
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Reviewed: Jun. 14, 2006

This recipe is exactly what I was looking for. I bought a big bag of frozen blueberries and wanted some recipes to use them in. With the weather getting warmer and warmer, I also wanted to have something that would make a nice cool dessert. My family and I absolutely loved this pie! I read the comments regarding the amount of cornstarch, so I did reduce the amount to 2.5 tablespoons - even with that, it still thickened up very nicely. I can't wait to make another pie like this, as I'm sure this one won't last much longer!

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durga2112


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Reviewed: Apr. 10, 2006

the blueberries tasted great, i used frozen and i cut the sugar to 1/2 cup. i used less cornstarch but since no one really said how much less to use i used 1 1/2 tbsp. and i think i should have used more. i will try it again and use 2 tbsp and see if it thickens up a bit more.

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SANDRA

	Cooking Level: Expert Living In: Raymore, Missouri, USA
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Reviewed: Jan. 4, 2006

A good, easy recipe for a pie that's less unhealthy than most, since there's only one crust; top with fat-free Cool Whip to help keep it that way. It was quite sweet, so I think I can cut back the sugar next time. I used frozen blueberries and put them in the pot, still frozen, along with 1/2 cup of water. I dissolved the 3 T of cornstarch in a bit of water and then added it slowly to the blueberries. When it thickened it got VERY thick, but it didn't taste cornstarchy at all.

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Cheryl


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Reviewed: Aug. 20, 2004

This didn't turn out well for me. Granted, I used frozen blueberries, so that might have had something to do with it. Also, maybe I didn't heat it long enough. I thought it was "thick", but maybe I need more of a description of how thick. I followed the instructions to drain the berries and use the juice instead of water. Also, I cut the cornstarch down to 2 Tbsp. since there were a couple of complaints of it tasting to heavily of cornstarch. The result was soupy and too sweet and still a little cornstarchy.

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Anne


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Reviewed: Jul. 25, 2004

Previous review is right - tastes more like cornstarch than blueberry pie. Won't make this again.

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BRUBBIE

	Cooking Level: Expert Home Town: Richeyville, Pennsylvania, USA Living In: Newport News, Virginia, USA
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Reviewed: Jul. 8, 2004

the best homemade blueberry pie I ever made. Easy instructions, but make sure you wait until the mixture has truly thickened before removing it from the heat Also, you may want to try using a touch less corn starch. The pie got almost too thick, but still very tasty.

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DONCHARO


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Reviewed: Jun. 15, 2004

There is too much cornstarch in this recipe. Yes it holds together well, but all I could taste was the cornstarch.

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CAINGELIN


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Reviewed: Mar. 15, 2004

this is now one of my families favorites It is not too sweet and tastes really fresh.

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REDT99


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Reviewed: Jul. 24, 2003

I loved this recipe because the sugar didn't overpower the yummy blueberry taste, plus it is super easy.

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EMILYGALEAND

	Cooking Level: Intermediate Home Town: Shreveport, Louisiana, USA Living In: Baton Rouge, Louisiana, USA
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Reviewed: Jul. 1, 2003

I have tried this recipe several times and its a winner. the fresh blueberries are just wonderful. thank you

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DARRELL RUCKER


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Reviewed: Nov. 21, 2002

I wanted to try something new for my family who has always cooked with blueberries. This is a great pie because the blueberries stay and it does not run everywhere.I can also let my children help, and it is so easy.

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ECHOEVE


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