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Polly's Perfect Blueberry Pie Recipe

Polly's Perfect Blueberry Pie

Recipe courtesy Kathryn Beall

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on December 25, 2011

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    This recipe produced for me a bunch of wet blueberries not at all of pie consistancy. I served it in a bowl with spoons. Very dissapointing.

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  • on November 25, 2011

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    I did not measure the oil, just gradually added the milk and oil until I was happy with the consistency. This pie received rave reviews!

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  • on July 27, 2011

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    This is now my kid's favorite pie. I initially found the filling too runny. I solved it by taking about 4Ts of the filling mixture and bringing it to a boil in a saucepan, while mashing the blueberries a bit so the cornstarch could thicken the cooking berries. Then I mixed the cooked berries back in to the remaining filling mix and filled the crust. The pie firmed up perfectly.

    I have been using a similar pie crust recipe for years, but rolling it out, which works well too.

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  • on September 20, 2009

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    I changed mine up a bit based on the other reviews. I also didn't have enough blueberries so I added 2 peaches to mine as well. It turned out perfect! The changes I made were as follows:
    To make more crust I increased flour to 3 cups
    sugar to 3 teaspoons
    salt to 2 teaspoons
    1/4 cup milk
    1 cup canola oil (this wasn't gross as some reviewed

    For filling I added the 2 peaches, about 1/2 cup more sugar since the peaches weren't quite ripe. But that made them perfect, not too mushy. I then added about 5 tablespoons of cornstarch and it did a perfect job of thickening it up. Wasn't runny at all. It baked for about 1 hour and 15 minutes.

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  • on August 09, 2009

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    My husband and son are on a non dairy diet.I am always looking for recipes easy to use substitutes. I did the pie with soymilk, agavae sweetner versus sugar, a corn starch and butter substitute.Pie came out great!! The crust is very thin. I would double the crust recipe if you prefer a thicker crust base and enough for the crumbs on top. Because the blueberries are already sweet after baking, I would cut the sugar by 1/4 cup.
    Very easy to make and quite yummy!!!

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  • on July 28, 2009

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    it says 4 teaspoons of butter not 4 tablespoons.

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  • on July 31, 2008

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    I also had problems with it being too runny, after cutting the first piece, I was able to drain almost 1/2 a cup of liquid off. The crust is super easy, but again I also didn't have that much left over for the topping. I made a little more crust mixture in the bowl I mixed the filling in, so it had some sugar and cinnimon and nutmeg in it and it was great. Overall really easy and great flavors, will bake again but with more cornstarch and more crust for the top.

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  • on December 16, 2007

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    This pie was very tasty!! We had it with vanilla ice cream, yum yum yum! It was super easy to make but took a little longer to cook (the inside to firm up than the recipe says. Will make again!!

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  • on August 06, 2007

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    This is a great and simple pie. Very tasty, not runny, fruit stays whole.

    loved it.
    Sonia
    Palo Alto

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  • on March 10, 2007

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    Great recipe

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