Lattice-Topped Blueberry Pie

  • crosscourt Posted: 07/11/10
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    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.

  • dory92064 Posted: 08/01/09
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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
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    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.

  • Bunster Posted: 05/29/13
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    My suggestion would be to cut down the baking time from 1 hour and 15 to about an hour---the crust was already brown and crispy at 40 min! I will try to get pie crust covers for the next time but think it will be fine after baking for 1 hour, as the filling was bubbly. This is a great pie, and it is runny but who cares it is total goodness!

  • MarieS Posted: 06/04/13
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    Great pie. I added 1/2 tspn of cinnamon as I think no fruit pie is complete without it. It was a little too sweet for my taste; next time I will try using less sugar and substituting some of the white sugar with brown sugar. Also, there's no way you can fit 6 cups of blueberries in a 9 in pie without losing a lot of the filling to spillover in the baking process.

  • jencox717 Posted: 08/10/14
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    not runny at all, just perfect

  • granjuju Posted: 07/23/13
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    Followed filling recipe exactly using my own crust recipe. Taste was delicious but filling was runny and it bubbled out and around the crust making it hard to remove from the pie dish. I would add another Tbs. or 1 1/2 Tbs. more cornstarch next time. I will make this again!!

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