Wow. This is a really delicious recipe. I used fresh blueberries that we picked from the farm that day. Like other readers, I increased the cornstarch to 5T and used just over 1/2 cup sugar. I also added 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest. After I refrigerated the pie for 10 minutes, I cooked it at 425 degrees for 30 minutes in the lower half of my oven. Then I wrapped the crust loosely with foil, decreased the temp. to 350 minutes, placed a cookie sheet underneath the pie, and cooked for 25 minutes. The crust came out perfectly browned. You really do need to let the pie sit for 2 hours to allow the filling to gel so it's not runny. And after waiting 2 hours hours the pie was still warm. My picky eaters gobbled it up and my husband even went back for seconds!
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Wow. This is a really delicious recipe. I used fresh blueberries that we picked from the farm...