Okay, I've tried this recipe a couple times now and am now ready to add my two cents. If you have an abundance of berries, scale the recipe for 12 servings instead of 8 (this applies to the berry filling only). You will end up using 6 cups of berries for more of a deep dish fruit pie. Plus all the other ingredients will scale up as well. On top of the scaled recipe, I add an additional 2 tbsp of cornstarch to avoid the runnyness. Now, the next part is my tinkering because I am not a fan of cinnamon with blueberries. So I omit that and add about 1/2 tsp lemon zest and about 2 tsp of fresh lemon juice. Tastes so fresh! For a nice finish on top, brush egg on your top crust and sprinkle with a bit of granulated white sugar. It will make your pie look professional and the sugar adds a bit of sparkle. One final tip - bake your pie plate on a preheated baking sheet so your bottom crust will get nice and crisp instead of soggy.
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Okay, I've tried this recipe a couple times now and am now ready to add my two cents. If you...