By Nancy Van Ess on September 03, 1999
Photo by Riverside Len
Photo by Riverside Len
Serving Size: 1 (127 g)
Servings Per Recipe: 8
"This one takes blueberries and raises it to a new level. Absolutely the best I've ever made."
"Very good. A little juicy--I'll probably add a little more flour next time I make it."
"I've never made a blueberry pie before (not sure why) but boy am I glad I tried this one ! I made it for a dinner party and EVERYONE raved about it and requested the recipe. The only changes I made was adding 1/2 T. cornstarch and an extra cup of berries. Because they were fresh and super sweet I didn't alter any other ingredients. This one is a real keeper ! My only regret was that there weren't any leftovers for a late night snack :o)"
"One of the better blueberry pies I've eaten. Every ingredient was spot-on! Let the blueberries stand in the lemon juice for about fifteen minutes before adding the other ingredients. I think they really liked their lemon bath! Thnx for posting this recipe, Nancy. Made for Comfort Cafe Summer 2009."
"So tasty and so easy! My daughter wanted to make a pie with the fresh blueberries and this looked easy enough for a nine year old. We used frozen pie crusts which was even quicker. It was simple and fun to make. And the taste is amazing! Definitely will use this recipe again!"
"This was the first blueberry pie I have made, and it was absolutely delicious. It was a bit runny, so I may try adding cornstarch next time, as another reviewer suggested. I will definitely make this again!"
"I've been making this pie for a couple of years. It's become my "go to" blueberry pie recipe. The spices gives this pie more depth of flavor than most blueberry pies. And, of course, it's easy as pie to make. Goes good with a generous dollop of Greek yogurt."
"Awesome recipe with great flavor. Hubby loved it!!!!"
"Went to the orchard today and picked lots of blueberries, so decided a blueberry pie would be perfect. This recipe is awesome - couldn't wait for the pie to completely cool to have a slice! Now can't wait to have a slice once it has set - the combo of flavors with those fresh blueberries is amazing. I also threw in about a cup of chopped strawberries that I had in the fridge - did I mention it is yummy? :) Will definitely be making this again!"
"Absolutely amazing. Didn't change anything. I make it for every gathering now and it usually doesn't last more than 10 minutes!"
"Best blueberry pie I ever made or tasted. The only change I made was to use Splenda instead of sugar (due to a diabetic in the family), and I swear on my mother's grave that you couldn't tell the difference. After you make this pie be sure to have a good hiding place for it! It's that good!"
"Well this was a easy recipe to do. I used orange instead of lemon since I prefer it and it was a great taste, espically with the cinnamon. I used frozen blueberries with 1 tbsp added cornstarch which worked out fine, the major problem was that the flour mix never encorporated into the pie. It just got gooey. So I'm not sure I would use the full amount again, maybe only 1/2."
"It was absolutely amazing. I made it the other night with my boyfriend and its already gone. It has soo many flavors in it and every spoonful was heaven. The only change i made was sub the 3/4 cup of sugar to 1/2 cup of brown sugar. The brown sugar brings out all of the other ingredients."
"Made this a week or so ago! Great pie recipe. I don't usually make pies, especially fruit pies that usually have to be cooked, but I was visiting a friend whose husband wanted blueberry pie and we used this recipe. It's delicious! I didn't make any changes to the recipe. Next time I might use a bit less sugar. Thank you!"
"This was like eating a slice of summer!!! I used fresh berries, & freshly squeezed lemon juice since I was already needing a lemon for the zest. Wow. SO FRESH! It was great! I did the lattice-crust top, and it was amazing. My hubby was in blueberry hog heaven! Plus I love how easy it was - no pre-cooking of the berries! this is SO DEFINITELY a keeper. Thanks!!!"
"At the end of the summer season last year, I found an amazing deal on blueberries. I made the pie filling then, and popped it in my freezer. Fast forward seven months, and I took the pie filling out of the freezer, defrosted it, plopped it into a Pillsbury pie crust (frozen since Christmas), and voila! We had a scrumptious blueberry pie for Easter dinner! This was very good. Not too sweet, but sweet enough! I'll definately make this again!!"
"Replace flour with 2 tablespoons of instant tapioca and one tablespoon corn starch (cream). On low heat place half of blueberries and stir in ingredients. Stir untill dissolved. pour in pie shell and add remaining 2 + cups blueberries. Replace margirine with Butter."
"A very flavorful blueberry pie! I too added cardamon...just enhanced the flavor even more. I will use this recipe again. Thank you."
"This was wonderful even though I didn't have any lemon zest and I had to use 2 cups of frozen blueberries since I only had 2 cups of fresh ones. I also made it with a chocolate crust using crushed chocolate animal cookies and oil. It was the perfect sweetness and had a very potent blueberry flavor."