Lovely flavour and I would make it again, I cut the butter and the sugar (I used splenda) in half. turned out very tasty but a little too thickened , I would use less cornstarch next time.. thanks for posting.
The whole family loved this pie! I do agree that if the berries are sweet that the sugar could be cut to 3/4 cup (maybe more?)Since it was my first time making it I followed the recipe and it was wonderfully sweet. I smashed the berries as they cooked making a really nice sauce. I followed the lead of other Zaar chefs and added over an extra cup of whole berries and would do it everytime. Thank you IAMG for giving me another great recipe for the keeper file.
I didn't mess with the recipe the first time around. I'm not good on improvising. It turned out really well. Second time I did improvise/listened to other reviews. I mashed up the cooked blueberries and I used 3/4 sugar instead of a cup. Again it turned out really well. I couldn't use less sugar because the blueberries were a little tart. I made my own crust and the two ended up pairing really well. Though reading the recipe and reviews, this is a fresh filing, which I was told from bakers in the family meant you can not cook it. So I don't understand how in the pictures there's a pie top on them. *shrugs*
It is fresh blue berry season and we have made this recipe twice in the last two weeks. Does that tell you if we liked it? We used a box pie crust rolled very thin. We cut the sugar to only 1/2 cup and used 4 cups of blueberries. I think a cup of sugar would overpower the berries. Ours was a nice balanced taste. Second time we tried it, we deleted the butter also and never missed it. Yummy.
This is my favorite way to make blueberry pie!! The fresh berries in it are just wonderful, top it high with sweetened whipped cream...yummmmmy!!!!