This was a very nice blueberry pie. I cut the recipe in half and made 5 turnovers, 1 tart, and one 5" pie. I made my own crust.
The flavor and texture of the filling were very nice. I made my own crust. My only complaint is that the pie took 15 to 20 minutes longer to bake than the recipe directed. It was a lukewarm, pasty mess when the timer went off. I put it back into the oven until the filling was bubbling, and it came out beautifully. I did have to put an aluminum foil tent over the pie to keep it from browning too much. Overall, it was very tasty and my guests loved it. 4 stars because the cooking time or temperature on the recipe is off.
I've made this three times now, once with thawed frozen blueberries, once with a mix of thawed frozen blueberries and strawberries, and once just with strawberries (didn't have enough so added a layer of pudding on top topped with strawberries). All were delicious! for all three, I used the lemon juice, 1/2 cup of flour, about a tablespoon of rice starch and this homemade pie crust http://www.recipezaar.com/Homemade-Pie-Crust-13619 absolutely delicious. also didn't have cinnamon but tasted great without it.
Great pie used frozen berries but added some corn starch to the mix. I didn't have enough blueberries so added a bag of mixed berries . I also left out the butter ( I was out ) this still turned out great . Thanks so much bev
I will make it again and cook the filling for just a couple minutes to dissolve the flour and sugar better. I left out the butter and since I had really sweet berries cut the sugar to 3/4 cup. This was a birthday pie for my husband. It was delicious.
Excellent. My family loves this so much I am going to have to start making two at a time. I use a 8" pie plate and I've found that reducing the blueberries to 4 cups and mashing half of them makes a thicker filling so the pie more compact and easier to work with. You may want to reduce the sugar to compensate for less berries. I also reduce butter by at least half. I use pie crust 13619 with half butter, half shortening. The crust actually takes slightly longer to make than the pie itself, but I think it's worth it.
I made this for my son's "birthday cake" and everyone loved it. Followed the recipe precisely and it was beautiful besides being good! Thanks Bev!
I followed this recipe to the letter. However it came out way too juicy and runny. I think I will try it again and increase the bake temp to 425 degrees and the time an extra 10 minutes. The taste was excellent though.
After reading all the reviews about how so many cooks had trouble with both the cooking time and the filling thickening properly, I am surprised to see so many 5 star reviews. I baked for a total of 55 minutes, and it still wasn't thickened. I don't know if it's worth trying to fix this recipe, or if I should just try a different one. Very disappointing.
Just perfect! Easy to make and really delicious!! I made it with brown sugar and andean blueberries and it went perfect!