Kittencal's Blueberry Pie (Option for Freezing)

From: rbrynsaas

On Nov 28, 2008

This was great! DH loves blueberry pie and thought this was wonderful. It was quick to put together and I loved that I could make the filling ahead of time and throw together later. Based on some reviews, I mixed the cornstarch with the sugar before adding it to the rest of the ingredients. Mine also took closer to 45 mintues at 350 as opposed to the 30 recommended. Still, it was a great pie! Thanks!

From: Supersteph0

On Jun 6, 2007

I have used this recipe many times, and adapted it using other fruit. It works wonderfully for crisps as well. Sometimes I use a bit of almond extract instead of the cinnamon. A keeper!

From: good2bdunn

On Jun 29, 2007

I was very happy to find this recipe but had a couple problems. First, I forgot that pouring cornstarch paste into a hot mix can create cornstarch lumps (which it did) and it turned out thicker than I would have liked. I tried this recipe again but reduced the cornstarch from 1/3 to 1/4 cup and then mixed the dry cornstarch with the dry sugar and it turned out perfect.

From: Sweet Baboo

On Jul 16, 2007

We liked this very much, and I particularly appreciated that the filling can be made ahead of time. I mixed the sugar and cornstarch together, than added it to frozen berries and stirred them together several times as the berries thawed and released juice. I reduced the lemon juice to 2 tablespoons (request of DH who prefers a cinnamon accent with blueberries), and added about 3 tablespoons of water to compensate for my changes. Then I cooked and cooled the thickened filling, baking the pie later in the day...excellent flavour and convenience.