119 Reviews of Blueberry Pie

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!

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: Claire #3

On Jul 15, 2005

Thanks for the recipe! The pie was great. I did make one change, though. Instead of using flour, I ground up a quarter cup of tapioca in the coffee grinder and used tapioca powder as a thickener. It made the filling a little smoother than flour.

From: schtop

On Nov 25, 2005

Not much to say. This is the best blueberry pie I have ever tasted or made. Simply delcious and a crowd favorite. If you use frozen blueberries, make sure to defrost them first and drain as much fluid out before using in pie. Otherwise the pie will be soggy

From: Lorac

On Jul 31, 2004

Excellent! At first, I was disappointed that the pie was so juicy that the bottom crust was soggy. Then I tasted it ! The very best blueberry pie I have ever eaten. I made the pie as directed and loved the idea about rolling out the creases for the top crust. Don't know why I never thought of that, now no one will know I didn't make the crust myself. Thank you for this wonderful pie recipe. I served it with vanilla ice cream and just switched the forks for spoons.

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 13765

On Oct 5, 2002

I made this blueberry pie for our Fall Fair,I won first prize.A keeper.It,s very good.Nora Marie

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: Connie Stilson

On Aug 5, 2004

Best looking and best tasting blueberry pie ever!!! It was super easy to put together. I, too, found it a bit runny but we didn\\\'t let it get cold before eating. After refrigeration, was much more solid. The taste was awesome. What\\\'s a little extra juice, hey, we\\\'re really cooking here after all!

From: CIndytc

On Aug 15, 2005

The best darn blueberry pie I have ever made... I used splendra for baking and added a little tapioca to the sauce to thicken it up...turned out perfect and was devoured in one sitting from my family...thanks