Blue Mountain Blueberry Pie

From: saylaveev

On Oct 14, 2009

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.

From: Kit0512

On Aug 9, 2009

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.

From: SaraFish

On Feb 27, 2003

Oh boy is this good! I used frozen blueberries and added a tablespoon of cornstarch to the filling to make sure it wasn't too runny. I sprinkled sugar on top of the crust for a nice sweet crunchy topping. The finished product smelled fabulous, with the berry juices just bubbling away inside the crust. A nice subtle undertone of cinnamon and lemon peel adds zing to the pie! A real winner! Thanks!

From: HesterX

On Jul 11, 2006

This was the pie that almost never was. I had a really off day with the crust, and was able to squeak out just one. Openfaced, it still came out absolutely perfect! I love that the blueberries stay whole, and the lemon peel really make this outstanding. I also added some ground cardamom, brushed the bottom crust with egg white, and added a dash of corn starch.