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Blueberry Pie
SUBMITTED BY:
ASHESP
PHOTO BY:
RueBarbe
"This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top."
RECIPE RATING:
Read Reviews
(357)
Review/Rate This Recipe
Original recipe yield 1 pie
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
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DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
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REVIEWS
Reviewed on Aug. 12, 2003 by KRPAYNE
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KRPAYNE
Aug. 12, 2003
This pie is very yummy! I would only changed a couple of things. I put 5 level Tablespoons of cornstarch instead of the 3 TBSP. I also added 2 TBSP of lemon juice. I would advise changing the oven temperature to 375 degrees because even after covering the edge of the crust it still got a little overdone on 425 degrees. I would also not cook it on the bottom rack, but the middle rack. Finally, wait at least 1 hour before cutting to let the cornstarch do its thing or you will end up with to much juice. FRESH BLUEBERRYS ARE THE TICKET!!! AGAIN, VERY YUMMY!!! (loved it with vanialla ice cream)!
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141 users found this review helpful
This pie is very yummy! I would only changed a couple of things. I put 5 level Tablespoons...
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Reviewed on May 17, 2006 by
MrsKatt
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MrsKatt
May 17, 2006
I'm giving this four stars because I had to tweak it some. I used 5 cups of blueberries, 6 tbsp of cornstarch and 1 1/4 c sugar, lowered the heat to 400 and it was perfect! The first one I made, I followed the recipe to a tee, except increased the cornstarch to 5 tbsp (per several other reviews) and baked at 425. It was very runny and it burned.
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93 users found this review helpful
I'm giving this four stars because I had to tweak it some. I used 5 cups of blueberries, 6...
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Reviewed on Aug. 4, 2003 by BabkaGal
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BabkaGal
Aug. 4, 2003
I loved this pie recipe! It was super-easy to make, and it was delicious! After reading the other reviews, I put in 4 tbsp of cornstarch instead of 3 tbsp, and it set without a problem. Also, I added a splash of lemon juice to the blueberry mixture for some extra flavor, and I covered the edges of the pie crust with aluminum foil until the last 15 minutes (to prevent overbrowning). A great recipe!
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69 users found this review helpful
I loved this pie recipe! It was super-easy to make, and it was delicious! After reading the...
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Reviewed on Aug. 18, 2007 by
julieschild
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julieschild
Aug. 18, 2007
Perfect. We found that this is a tart-sweet pie with the juices gelled just enough not to run out of the pie IF you use a lattice crust and very small fresh blueberries. If you are making a solid top crust, or using cultivated "high bush berries", increase the cornstarch by 1 TBSP for each change. The 3/4 cup sugar can be increased to 1 cup for those who prefer a sweeter pie, but you'll need a bit more cornstarch since more sugar draws more juice out of the berries. I personally found the cooking time is accurate for a lattice top, but I had to lower the temp to 400 and increase the baking time to about 1 hour for a full top crust. Browning time on a crust varies widely. Crusts with more fat, or that use butter as some/all of the fat will brown more quickly than a crust with less fat or all shortening/oil. Be sure to try this pie with sharp cheddar cheese. There's a reason New Englanders eat pie for breakfast!
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51 users found this review helpful
Perfect. We found that this is a tart-sweet pie with the juices gelled just enough not to run...
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Reviewed on Jul. 28, 2006 by
Lynn
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Lynn
Jul. 28, 2006
This is an excellant pie! I have made 5 since I got it. I have used fresh blueberries and frozen blueberries. They both work great. The one thing I did different was that I added 5 cups of blueberries because I used my deep dish pie baker from Pampered Chef. I also followed the advice to us 5 tbs. constarch. As an added tip for everyone, I used, "Basic Flaky Pie Crust" sumitted by Stephanie. A wonderful pie crust. Everyone loved it and said it was the best Blueberry pie they had ever eaten. Crust and all. Thank you Beth and Stephanie! The two of you make a winning combination!
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38 users found this review helpful
This is an excellant pie! I have made 5 since I got it. I have used fresh blueberries and...
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Reviewed on Jul. 4, 2006 by
chibi chef
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chibi chef
Jul. 4, 2006
I can't believe how incredibly easy it was to make this pie! I used fresh blueberries, a squeeze of lemon, and the flakey butter pie crust recipe. I agree with the recommendation for 4T cornstarch rather than 5T. The first time I made this, I used 5T and it came out a bit rubbery - 4T is perfect. I then brushed the top crust with milk, sprinkled sugar, and baked at 400F. To keep the edges from burning, I covered them with foil and removed for the last 15 min. The pie came out beautiful. I couldn't help myself and had a piece after just an hour of cooling, but it was still pretty runny. I had to let it sit an additional hour and it set perfectly. I already had 2 slices (one at 10 am), and I can't wait to polish off the rest!
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34 users found this review helpful
I can't believe how incredibly easy it was to make this pie! I used fresh blueberries, a...
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Reviewed on Sep. 7, 2005 by J.H.
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J.H.
Sep. 7, 2005
mmmm, have made this twice already. Once with just blueberries, the second time i added blackberries and strawberries. Both were excellent. I followed other reviewers and used 5 tablespoons of cornstarch. I found it was too much and made the pie a bit rubbery. I would recommend using 4 tablespoons at the most.
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16 users found this review helpful
mmmm, have made this twice already. Once with just blueberries, the second time i added...
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Reviewed on Jan. 14, 2007 by LIBBYLANE
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LIBBYLANE
Jan. 14, 2007
I've been making this for a couple of years now- it always turns out great! I've always used frozen and love how easy it is!
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15 users found this review helpful
I've been making this for a couple of years now- it always turns out great! I've always used...
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Reviewed on Jun. 13, 2003 by MARZY2001
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MARZY2001
Jun. 13, 2003
Fabulous pie! Yum! I ate the whole thing!!! (hubby doesn't like fruit) I used 4T cornstarch. It was the first time I tried to make a pie with a top crust so I ran into some technical difficulties. I burned the edges of the crust and didn't crimp the edges properly either. Filling ran out all over the oven floor. I recommend putting your pie plate on a cookie sheet and wrapping foil around the edges of the crust. I believe I baked it for 10 minutes less than what the recipe called for also.
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15 users found this review helpful
Fabulous pie! Yum! I ate the whole thing!!! (hubby doesn't like fruit) I used 4T cornstarch....
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Reviewed on Jul. 13, 2003 by SLOEFINGER
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SLOEFINGER
Jul. 13, 2003
My husband said this was the best pie I'd ever made. I didn't have cornstarch, so I substituted 6 Tlbs. flour instead, and used a full cup of sugar. I used frozen blueberries, and a Walmart frozen deep dish pie crust. Delicious! Linda
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14 users found this review helpful
My husband said this was the best pie I'd ever made. I didn't have cornstarch, so I...
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