Reviewed: May 20, 2012

Easily the simplest and BEST blueberry pie ever with a few modifications: 1) 5 TBSP cornstarch instead of 3, 2) 2 TBSP lemon juice, 3) Crushing 1/4-1/3 of the blueberries with a fork to release the juices. Mmmmm...perfect!

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Reviewer:

jtscira

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Reviewed: May 12, 2012

Authentic and easy. I think I even cut down the sugar a bit, but it's been a while...

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Reviewer:

Erin

Reviewed: Apr. 28, 2012

I am a novice baker. I followed the directions, but added 4 tablespoons of cornstarch as other reviewers said to add more. I waited an hour after baking to cut into it as directed by other reviewers, and it was sooooo soupy and liquidy. I should have added 5 tablespoons of cornstarch.

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Reviewer:

littlepatchofblu

Reviewed: Apr. 15, 2012

Absolutely amazing! I'm not a big blueberry fan, (I really made it for the kids) but I couldn't get enough! My only complain would be that it was too liquidous, so more cornstarch will be added next time.

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Reviewer:

Kyttie89

Reviewed: Apr. 5, 2012

Delicious and fun to make the lattice top crust!! :)

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Reviewer:

jldubbs

Reviewed: Mar. 12, 2012

Wonderful blueberry pie! Definitely a 5 star recipe. My husband said it was the best he ever had and this is now my 9 yo's favorite pie. It tasted even better the next day. I used 5 c. frozen blueberries (use frozen), skipped the butter and added 2 tsp. lemon juice instead. The juice really helps bring out and enhance the flavor. The 1/2 tsp. cinnamon really helps the flavor too. I also used 7 Tbsp. flour in lieu of the cornstarch. Baked on middle rack at 425 for first 15 min, then reduced heat to 375 for an hour, until filling was bubbling in the center (I made 2 slits in the top crust, didn't do lattice). I covered the outer crust after the fist 15 min. Pie set up nice and wasn't runny at all (it was 7 hours before it was cut into ~ hard to wait but worth it!) This is definitely my go-to blueberry pie recipe! Thanks so much, ASHESP!

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Reviewer:

JillH

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

beautiful with a lattice top & very tasty!

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Reviewer:

FIREBRAND95

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Feb. 26, 2012

Conceptually, this recipe is easy; however, the temperature is too high and the fruit preparation does not allow for consistency or thorough baking. The crust is brown before the berries cook thoroughly. I lowered the temperature to 350 degrees and cooked the berries and their ingredients on the stove until they began to thicken slightly. Then I poured them into the pie mold, arranged the top crust, and baked. Much better results ensued!

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Reviewer:

ChatBleu

Reviewed: Feb. 23, 2012

This pie was delicious! I used 4 tbsp cornstarch per recommendations and it turned out just divine! i did the lattice top and it spilled all over the stove. next time i will use a closed top crust to prevent this from happening again. Otherwise, it was magnificent!

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Reviewer:

Lacey

Reviewed: Feb. 17, 2012

Great easy recipe, was delicious. A little runny, but my fault, had to taste it before it cooled and ready to be eaten. We love blueberry pie, so runny or not we'll eat it. So after letting it cool for 2 hours, it thickened and was delicious . Didn't last a day, kids and husband ate it all. Thank you for posting this great recipe.

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