By Bev on April 08, 2002
Photo by momaphet
Photo by momaphet
"I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup."
Serving Size: 1 (190 g)
Servings Per Recipe: 8
"If you want a fresh blueberry pie that isn't "jam-like" but bursting with whole berries please use this recipe!! I used Pillsbury pie crust and even managed to make a lattice top crust. It was delicious - and it was gone in 2 days!!"
"I made this blueberry pie for our Fall Fair,I won first prize.A keeper.It,s very good.Nora Marie"
"The story behind why I made this pie is so unbelievable, that I won't even get started.
I made it with the following changes: I added about 1/2 tsp of vanilla, and a little lemon zest. I knew the baking time was off..bake at least 50 min, until brown and bubbling. Do NOT slice for at least an hour, or you will have a runny mess. If you wait til it sets, there is no need for cornstarch. Make sure you bake any fruit pie on a cookie sheet, as they tend to bubble over a bit.
This was excellent. Truly excellent."
"Read here to make a perfect pie using frozen blueberries: We used the full five cups of blueberries thawed, thoroughly drained, and squeezed a bit in a colander. To the flour mix we added one tsp of cornstarch. In place of sugar, we used splenda (cup for cup) to save calories. We tried previous reviewers methods of brushing egg wash on the bottom crust before putting in the filling; this worked well. My husband rolled the top crust out, cut it into seven 1 1/4" wide strips and did a basketweave pattern on top. (We saw this method on Alton Brown's Good Eats Blueberry episode.) We dotted the margarine in between the slats of the top crust, and brushed on an egg wash of one beaten egg with approx. 1 tbsp water. It looked like a Martha Stewart pie. Alton says to let it cool a long time--at least two hours--so that it will hold up. Ours cut and held together perfectly, but we let it cool overnight. We ate it for breakfast this morning warmed up with lowfat vanilla frozen yogurt on top. It was easy, delicious, lower calorie than most pies, and a perfect spring/summer dish. The frozen blueberries were much more cost effective, and I doubt anyone would guess that they were not fresh. Thank you for sharing!"
"Addendum to my previos review: we had a diabetic visitor so I substituted Splenda for sugar, with no loss of quality."
"Very good and tasty! It was my first time making a blueberry pie and it came out pretty well! I used frozen blueberries, and after the first 30 mins at 400F, removed the foil (protecting the edges of the pie from burning) and put the pie back back in the oven for another 30 mins at 425F. I did also add 1 tsp of cornstarch in the blueberry/flour mix. Thanks for sharing the recipe!"
"I could not believe how good this pie was!!! If I could give it 10 stars I would!!! I did make some changes to the original recipe. I decreased sugar to 3/4 cup, increased flour to 1/2 cup and added 2 teaspoons of tapioca to thicken it. I also brushed the bottom crust with egg white to keep it from getting soggy. This pie made all my blueberry picking this summer worthwhile!! Serve it with vanilla ice cream for a totally indulgent experience!!!!"
"Loved this recipe. Went to the blueberry patch this morning and this highlighted the sweet fresh blueberries. I did make my own crust. We love Ina Garten's crust recipe and the lattice top. I added 1/2 tsp of vanilla and 1 T cornstarch and probably would repeat that though don't think the cornstarch was necessary. We served it with fresh whip cream. Thanks for sharing! Will definitely make again."
"WHERE HAS THIS BLUEBERRY PIE RECIPE BEEN ALL MY LIFE??? I used my own pie crust recipe & I added 2 T. cornstarch to the filling. I don't care much for egg wash, so I sprinkled the top crust with sugar...EXCELLANT!!! THANKS for sharing!!!"
"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."
"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."
"didn't get a picture, it was all gone! ;)"
"- Margarine? That's vegetable oil on a pie. Ick.<br/>- Someone didn't think lemon juice was appropriate. The acid (of lemon) and pectin (of fruit) react with sugar and will thicken (set).<br/>- Tapioca flour is better than all-purpose. It's grain free (for you non gluten folks), is smoother in texture and binds better.<br/>- I've never understood the infatuation with (read: overuse of) cinnamon. It can compete with the blueberry flavor. Maybe a teeny hint. Nutmeg is a softer complement.<br/>- Egg yolk vs. whole egg for glazing crust.<br/>- Make your own flaky crust and make sure you have a little bit of vinegar in it. You can also swap some water with blueberry, apple or orange juice. Certain liquors can be used as well.<br/>- 35 minutes is definitely not long enough. You need the blueberry mixture to get hot enough for the pectin, etc. to set. Cook at the bottom of the oven to avoid burning the crust too early."
"This recipe was a hit! I am not a huge fan of blueberries but this pie was delicious! Will definitely make this again."