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: Nov. 20, 2001

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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8 users found this review helpful

Reviewer:

ECHOEVE

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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0 users found this review helpful

Reviewer:

Miss Daisy

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Jul. 22, 2003

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

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0 users found this review helpful

Reviewer:

EMILYGALEAND

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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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69 users found this review helpful

Reviewer:

Chef W

Cooking Level: Professional

Living In: Logan, Utah, USA

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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33 users found this review helpful

Reviewer:

DONCHARO

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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0 users found this review helpful

Reviewer:

Lee Ann

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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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42 users found this review helpful

Reviewer:

durga2112

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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1 user found this review helpful