The dough was hard to work with. I had to keep in the freezer about an hour before I was able to handle it. The filling was good. next time I will make it with a different pie crust.
Lattice-Topped Blueberry Pie
Comments and Reviews 1-10 of 14
crosscourt Posted: 07/11/10
dory92064 Posted: 08/01/09
Fresh blueberries are so good, that I have a hard time using them in baked goods-- but since my husband's favorite pie is blueberry I decided to try this recipe. Wow, this is great pie. I used fresh blueberries, with the only change of increasing the cornstarch to 4 1/2 TBS. I used my favorite pie crust recipe -- this pie deserves a rich flakey pie crust -- and a scoop of vanilla ice cream. Definitely a keeper.
Beepizon Posted: 11/11/08
Absolutely wonderful. A true crowd pleaser. The store didn't have enough fresh blueberries, so I used Dole frozen and they were delicous. It was best served warm with a scoop of vanilla ice cream.
JaneneRenee Posted: 08/02/10
It was right before guests came, I had blueberries on hand, and quickly needed a pie recipe. This was just fine! I used premade crust to save time, which is never as good as homemade, but oh well. Our pie was very runny still, but oh my it was good. I may or may not use more cornstarch next time. I don't care if its a mess if it tastes good! :)
frogger Posted: 08/17/10
First blueberry pie I have made. I have lots of fresh blueberries in my garden. This pie was delicious. Used a deep dish frozen pie shell and cut one for the top lattice work. Family loved it with some french vanilla ice cream.
CVTinWG Posted: 07/15/09
Great tasting and looking pie. I'm usually a bit pastry crust challenged when I first attempt a new method, but I followed the recipe and had great results. I particularly like the scaled down crust for lowering fat and calories. I found the bottom crust not to cut as easily with a fork as a regular crust, but it was tasty and not tough. I do take issue with the instructions to add butter and vanilla, rather than to combine the butter and vanilla before tossing with the blueberries. When I added them separately, the corstarch and sugar that did not coat blueberries soaked the vanilla up unevenly and I could detect that in the finished result. But that is an easy adjustment. I'll be making this again.
AnnetteH Posted: 06/15/09
Me and my mom loved it, though you should eat it fresh from the oven with a scoop of vanilla ice cream (thats when its best).It was my first pie.I hope you enjoy it as much as I do! :)
cmcalist Posted: 07/19/09
Made this dish with Splenda and it turned out great. I did not make the pie crust yet - used premade.
AlexandraKaye Posted: 04/07/10
I have made this pie countless times, although i make it with my personal pie crust recipe. The filling is wonderful! my fiancee is in love with it!. I hear that many ppl have had trouble with the crust you should try mine. start with 1 1/2 cups of flour, 1/2 tsp of salt 1/4 of butter ( i use i cant believe its not butter) 2 tbls of almond oil ( key ingredient!) and 2 to 3 tbls of COLD water. with clean dry hands mix the hell out of it till its well combined make into two balls and put in fridge for 2 hours min. i like to leave it for over 4 hours. Try it! its realllllyyyy good!
Janaline Posted: 03/15/10
I do NOT play when giving REVIEWS! I LOVE TO BAKE AND I COOK ALL the time. This recipe is OUTSTANDING!The ONLY thing that I did different was use already made pie crust. The rest of the directions I followed to a T! I have made this Pie Dozens of times, had vanilla bean ice cream with it. ENJOY!
gbaby65 Posted: 07/25/10
the filling was amazing but the crust was very thin so i would reccomend using another pie crust but other than that its a good pie.
jubileeb Posted: 07/07/12
I made this for a family dinner and it was good but way more "runny" than any pie I've tried on this website yet. When I make it again, I'll probably add two tablespoons of ground tapioca. The recipe as written when I served it up really looked more like cobbler because it was just so runny. Thank goodness I had a scoop of Natural Vanilla ice cream to kind of disguise that!
sedutta Posted: 04/16/12
This is the first thing I make when it's blueberry season. I follow the recipe exactly, except I use a store-bought pie crust. I would suggest to cook this on a aluminum foild covered pan. It typically overflows while baking, but always tastes great!
Kkraig Posted: 12/25/12
I agree with the previous reviewers. This pie was very runny. I added an extra tablespoon of corn starch, but to no avail. The pie was extremely easy to put together, but it was a little too sweet for my taste.