Reviewed: Jun. 17, 2013

No offense, but there is something wrong if this pie doesn't turn out for you. This was excellent and did not run AT ALL. The only changes I made were to increase the cornstarch to 4-5 Tbsp (as many of the reviews suggested) and to add a splash of lemon juice. I made this early on and let it cool all day. By dessert time, it was perfect and each slice held its shape perfectly. I used fresh blueberries and store-bought crust.

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

Reviewer:

jbalagia

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Reviewed: Jun. 14, 2013

Delicious!!! The only change I made was to use Truvia Baking blend instead of sugar. My hubby loved it! The edges did get a little overlooked, but it was still very good.

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

Reviewer:

Mimi

Reviewed: Jun. 14, 2013

I love this recipe.

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

Reviewer:

LisafromTexas

Reviewed: Jun. 14, 2013

This pie is super. Making it for Dads Day. Increased cornstarch to 4 T and put a few dots of butter.2 T lemon juice.I am going to try strawberry pie.

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

Reviewer:

DMH

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Reviewed: Jun. 8, 2013

This was great as-is, but the next time I used this recipe I made the following change: divide your blueberries in half. Cook half of them on the stove-top with the rest of the filling ingredients until it congeals (you won't need to add any cornstarch). Let that cool to room temp, and in the meantime bake your pie crust with pie weights or dried beans. Once the filling is cooled, stir in the rest of your berries and pour into the crust. An open-faced blueberry pie may be unconventional, but the fresh berries are so good in it (and it's a lot easier to get your filling to set).

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

Reviewer:

Marie

Cooking Level: Intermediate

Reviewed: May 29, 2013

I used this recipe and substituted Splenda for the sugar and skipped the butter. It was awesome. It is a huge favorite for my family. Note, I also tried this same recipe using strawberries - delish and apples - awesome!

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

Reviewer:

GracieLou

Reviewed: May 18, 2013

Absolutely the best blueberry pie I have made. Used up my cache of frozen berries. Worked very well. will surely make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gospodyna

Reviewed: May 18, 2013

I made this and used the recipe because of all the 4 and 5 star reviews. While it's in the oven I read the reviews. The increased corn starch is crucial. Now I have a soupy pie.

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

Reviewer:

Lisa in VA

Reviewed: May 17, 2013

This is an excellant pie! I have made 5 since I got it. I have used fresh blueberries and frozen blueberries. They both work great. The one thing I did

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

Reviewer:

Asael Stoddard

Reviewed: Apr. 20, 2013

I tweeked it though based on comments, I did this instead; 4 tbsp conrstarch, 2 tbsp all purpose flour, 3/4 cup sugar, 1 tsp salt, 1 tsp cinnamon, 5 cupsa fruit. Mix the dry ingredients then add the fruit and toss for several minutes. I made 4" sweet tarts and covered them with more pie dough (I used Best Ever Pie Crust II) This works great for any frozen fruit, raspberry, strawberry and blueberry. Trust me when I say we SOLD OUT everytime lol.

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