I used 5 cups of blueberries, 3/4 cups of brown sugar, 5 tbsp of cornstarch, 1 tsp cinnamon and 1/4 tsp nutmeg. I used the hot water pie crust recipe from this site (decided to make the pie in the last minute). There is enough butter in the crust, so I skipped the butter on top f the fruit. I baked it for 15 minutes at 425, then for 35 minutes at 350. I left the pie in the oven to cool and refrigerated it overnight. Blueberries set so perfectly, there was absolutely no run off of any juice. I hope this helps.
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I used 5 cups of blueberries, 3/4 cups of brown sugar, 5 tbsp of cornstarch, 1 tsp cinnamon...