Blueberry Pie

From: BetteDavisLies

On Apr 30, 2008

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!

From: StacyMD187373

On Apr 13, 2008

This is the first time I've had blueberry pie, but definitely not the last! DH has been craving one, so he made this today. We had to use frozen blueberries in place of fresh and since we didn't drain the berries, he put in heaping 1/2 teaspoon of cornstarch with the flour. Based on other reviews, we use about 4 1/2 cups blueberries, but I think next time we'll add the full 5. The pie held together very well with the addition of cornstarch. Absolutely delicious!! Thanks!

From: Chef Irene

On Sep 11, 2004

This is truely the best pie I ever made!! As far as the filling being runny, I just added 1/2 cup flour instead of 1/3 cup and it turned out perfect! Thanks Bev!!!

From: J-Lynn

On Jun 10, 2005

Excellent recipe! After reading all these reviews I also increased the flour to 1/2 cup and that made the consistency of the filling about perfect. And if you have soggy crusts on your fresh fruit pies, here's the remedy: brush some beaten egg white on the crust before pouring the filling in. Works wonderfully!