recipe reviews for:

Topless Blueberry Pie

“Oodles of blueberries are cooked up with sugar, water and cornstarch, until a thick and wonderful sauce has been created. Then even more blueberries are stirred in, and then this luscious berry concoction is poured into a pre-baked pastry shell and slipped into the fridge to chill. Serve this pie with lots of freshly-whipped cream.”

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Reviewed: Mar. 19, 2012

Amazing and simple. Two of my favorite words. Perfect just the way it is!

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1 user found this review helpful

Reviewer:

TAMMYSHEAFFER

Reviewed: Feb. 21, 2012

Still trying to figure out why this seemingly simple recipe just didn't turn out for me. I took the advice of others & did 1/4cup of lemon juice& 3/4 cup of water. I used the 3 tbps of cornstarch & the pie was still a soupy mess after sitting in the fridge all night.:( the taste wasn't bad but it sure wasn't pie. :(

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Reviewer:

bakerdoc

Cooking Level: Expert

Reviewed: Jan. 22, 2011

Wonderful pie! Easy to make, did follow suggestions used lemon juice and added cinnamon. Will definately make again.

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1 user found this review helpful

Reviewer:

dee

Cooking Level: Intermediate

Reviewed: Dec. 22, 2010

Good, but too much corn starch if made as written. It got quite congealed and didn't look very appetizing in the pan, but tasted very good.

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2 users found this review helpful

Reviewer:

emarika

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 21, 2010

Very good, but probably a tad too much cornstarch. I probably should've gone ahead and used 2 1/2 tablespoons like others did. It doesn't really taste like cornstarch but it REALLY gels; it reminded me of the consistency of canned cranberry sauce actually. Not sure that's the best thing, so I'd cut back on the cornstarch next time. Wonderful blueberry flavor though; bf was thrilled since he loves blueberries. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Aug. 31, 2010

Great, simple recipe for blueberry pie filling. Tried it with graham crumb crust and flaky pie crust. The flaky pie crust was a much better complement to the fresh berries. Definitely substitute lemon juice for 1/4 cup of the water.

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3 users found this review helpful

Reviewer:

Kendra

Reviewed: Aug. 23, 2010

Made these today, in tart shells instead of one big pie. Turned out really well. I took the advice of others and added some lemon juice, and also added in about a heaping tablespoon of raspberry jam while the mixture was cooking. These are great really cold, even out of the freezer and thawed for just a few minutes.

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1 user found this review helpful