The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 20, 2009
This is a fantastic and very easy recipe! I saw the reviews that mentioned it having a bit too much cornstarch, so I added the juice and zest of one lemon to the 1st step and it turned out very delicious and refreshing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 15, 2009
Nice recipe. I made mine into small individual pies as shown in the photograph. After baking my crusts I put a small dollop of low-fat cream cheese in the bottom of each crust before adding my pie filling. I also substituted Splenda for the sugar and it worked great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 10, 2009
This is my first Allrecipes recipe and it worked great! I added some lemon juice to the water and will use less sugar next time as the fresh berries were so sweet to begin with. For the folks that had problems with the cornstarch you really need to keep the cooking temp at medium high and it does take 10 minutes to get the syrup clear (that is your indication the cornstarch has cooked).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 23, 2009
I made this for the first time using 1/4 cup lemon and 3/4 cup of water and put it in tart shells it was awesome! My husband said it's his new favourite desert.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 21, 2009
Easy to make, and absolutely delicious. Had an over abundance of blueberries and had no desire to make a traditional pie. This recipe was the answer!!! Fantastic tarts and pie that resulted were raved about by friends/family. Do use the the lemon juice and cut back on sugar - approx 1/3 cup. Yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 21, 2009
I give this recipe 5 stars as I already use this recipe as my only recipe for Blueberry pie. It is a tradition in my house to have Blueberry pie at Christmas dinner. And yes it works with frozen berries. I like the idea of the lemon juice, will try that next time i make it. I even cut the sugar to i think 1/2 cup. Reason why I say that is I am a person that follows the recipe to the "t" the first time. After that I adjust, add, change it to my family's liking
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Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 9, 2009
WOW, this was great! The dinner I made tonight was not really so good, so this more than made up for it, thanks!
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Photo by Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 28, 2009
Fabulous! I used fresh blueberries and brought the pie to a family bbq. It was a huge hit and everyone wanted the recipe. The only change I made was per another reviewer: I used 1/4 cup lemon juice and 3/4 cup water. You MUST try this!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 14, 2009
Great recipe..quick & easy, just right for a short time to whip up something. Since I had frozen blueberries I cut the water down to 1/2 cup, and I used flour rather than cornstarch, 2 Tbsp to begin with and then mixed 1 more Tbsp, 1 Tbsp more sugar and enough water to make smooth thickening. Turned out great even with my having to substitute so much on a late Sunday night.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 23, 2009
I did follow the advise of 1/4 lemon juice and 3/4 water. put it in a gramcracker crust, Very Good need to be alittle more didnot fill all the way up
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 22, 2009
Very tasty, easy to make and set up nicely. I added a tablespoon of lemon juice to cut the sweetness just a bit.
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Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 11, 2009
simple, easy, delicious
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 12, 2008
great! a hit with everyone. use less cornstarch
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.26 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Photo by SunnyByrd
Reviewed: Apr. 6, 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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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Photo by Chef W
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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Photo by Chef W

Cooking Level: Professional

Living In: Logan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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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