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Update: I have made this pie many times...and my only comment would be to use 7 cups of blueberries. By adding more, it just fills out the crust nicely! July 22. 2012: I found this recipe in Cook's Illustrated magazine recently. I made both the crust and the filling using frozen blueberries. This is, by far, one of the best pies that I have ever tried!! The only thing I did different was I forgo the egg wash and after the pie was cooked, I sprinkled a bit of white sugar on the crust. This was an old trick I learned from my dear MIL. The crust was fun to try out because of the vodka. Once put together, it was literally "easy as pie" to roll out and shape in the pie crust. My only comment would be that this dough could have possibly been stretched out to make 3 small pie shells. I found there was just too much dough for 2 crusts. I have a friend who has a blueberry farm and I get roughly 2 huge flats of berries each year...so I am always looking to find blueberry recipes that I can use up these frozen berries. As I have 4 large freezer bags in my freezer right now and the new season coming up, I will have my next couple of weeks shaped out for me making pies!!! If you are a blueberry fan like me, I would encourage any one to try this phenomenonal pie!!! Slice of heaven!!!