This is a wonderful recipe!! I've made it dozens of times, for over 3 yrs now, and it's ALWAYS excellent! I interchange berries (strawberries, blackberries, raspberries) too. Also substitute Splenda for sugar and no one can tell the difference, still a 'normal' sweetness. I made this pie for a 4th of July celebration and a friend wanted the recipe; glad to find that it's the first one listed under "blueberry pie"-- it deserves to be at the TOP!
Simply scrumptious! I used blueberries that I had picked and frozen last year and the flavor was wonderful. I made my own pie crust to use and had to bake a bit longer than the instructions stated.
Wow, this pie was fabulous!!!! I made some whip topping to go with it and we were in heaven!!!
Perhaps large blueberries were a mistake. I followed this recipe to the T and it looked marvelous at first glance. Inside the berries were still whole, the sugar was still not dissolved and the flour was clumped everywhere. It was a grainy mess. My husband ate a couple of pieces but finally ditched it. I thought the cinnamon was overpowering but that was probably due to the berries not bursting. I am a big fan of your pie crusts though. Cheers.
This recipe rocked! It was soooo simple to make, I couldn't believe it. I made it on a whim for some good friends who came over for dinner. My guests not only loved it, they asked if they could take some home. I used my own pie crust recipe which turned out beautiful and flaky. Perfect consistency and sweetness. Definitely sharing this with my sister who also loves to bake.
I had never been that impressed by blueberry pie. It always seemed to be too sweet, but this recipe is perfect! I used it with Laurie's No Roll Pie Crust #51537, crumbling the crust on top. It turned out delicious! I plan on making this again with raspberries and blueberries. Thanks for the great recipe!
YUMMY!! This was an excellent pie recipe! I used fresh berries and a home-made crust. The crust recipe I used wasn't great, but it was easy to overlook that because of how great the filling was! Thanks for sharing. I'll definitely be using this recipe again and again.
I scaled this pie filling recipe down to just 1/5th to use as a hamentaschen filling. It came out perfect and delicious. Thanks for posting such a yummy recipe. At first it seemed clumpy and weird, but as the instructions stated, i stirred it well and everything dissolved and combined just fine. I didn't have to add any additional anything, and it cooked just fine at the temperature the cookies call for, 375.
I made this pie word for word as the recipe stated. It was a gummy and grainy mess. The sugar never fully dissolved and the flour made a white paste in the pie. What a waste of fresh berries.