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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Dec. 23, 2012

~Worked great for me~ I've made it three times to date. I use 1 bag of frozen wild blueberries, 2.5 T of cornstarch dissolved in 1/3C of water and 1/4C lemon juice plus zest. Cut the sugar to 1/2C. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lhotsem42

Reviewed: Jul. 11, 2012

I made this for a cookout last night. Everyone raved about it! I used only 2 1/2 tablespoons cornstarch and 3/4 cup water with 1/4 cup lemon juice as suggested by others. I also used fresh blueberries. Wonderful! Be sure to make 2 pies since 1 will not be enough - it is so yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: Jul. 5, 2012

Wonderfull and easy pie. It is blueberry season here in Michigan, so I'll make lots of these pies over the next 5-6 weeks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Craig

Reviewed: Mar. 19, 2012

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

Was this review helpful? [ YES ]
2 users 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. :(

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
2 users 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.

Was this review helpful? [ YES ]
3 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!

Was this review helpful? [ YES ]
3 users found this review helpful

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.

Was this review helpful? [ YES ]
8 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.

Was this review helpful? [ YES ]
2 users found this review helpful