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Country Blueberry Pie Recipe

Country Blueberry Pie

Recipe courtesy Cheri Garnett

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (140)

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Average Rating:

Total Reviews: 140

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  • on March 27, 2013

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    This is a great recipe!!! I've used it several times. I usually cut pie dough to fit in a muffin pan, and use 1c huckleberries,and 2 frozen berry blend. Top with an oatmeal crumble. SMASH hit!!! The family loves it!! everyone gets their own pie(s.

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  • on March 21, 2013

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    Outstanding ... Easy to follow and delicious. Would recommend this recipe to my family and friends. I did change the amount of berries from 3 cups to 4 and the cornstarch from 2 TBSP to 4. Left the sugar the same and it came out perfect.

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  • on December 30, 2012

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    I only made the filling from this recipe-excellent! However the directions show adding lemon juice twice. So where exactly in the recipe should it be added? I first poured the blueberry sugar mixture into crust, then drizzled the lemon juice on top. I think adding it to the sugar mixture with the blueberries thins it out a bit. I also made this a day before serving and kept in the fridge after it cooled and it gelled perfectly, not runny at all. You have to make sure your sugar/cornstarch mixture thickens before you let it cool, like a gravy. I measured everything exactly not a drop more or less of anything. I did have to bake it for an extra 10 minutes to brown up the crust more.

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  • on September 23, 2012

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    Outstanding recipe. Despite my lack of baking skills, my first attempt to make this pie has been nothing but great compliments from my family and friends that tasted it, knowing that I don't bake. Easy to follow and absolutely delicious!!! I personally love the crust. perfect flakes. I did cut down on the sugar a little. Came out perfect to our taste. Definitely worth trying.

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  • on September 03, 2012

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    This is a pie that one would want to make early in the morning to serve for dinner. This pie needs to cool and settle before being cut. I followed the recipe exactly, except for the cornstarch. I added five TBSP. and the pie cut easily, did not fall apart and was not at all soupy. I used frozen berries and was pleased with the flavor and texture. This is a much better recipe than the one I used to use in that it did not become a soupy mess. I will make this pie often, with frozen or fresh blueberries. I also, by the way, added a pat of butter on top, since that is how I have always finished off my fruit pies. Do try this recipe; you will not be sorry.

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  • on August 02, 2012

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    I have made a number of blueberry pies, always looking for my "keeper" recipe. Too much of this, not enough of that and mainly consistency inconsistent. This recipe had great flavor using less sugar then alot the recipes out there. It makes sense too, you make the "glue" first then add the fruit. It is always my habit to try recipe as it reads 1st, which I did. Next time I will try some of the other suggestions for more berries and cstarch.

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  • on July 27, 2012

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    My kids and I went blueberry picking today - this recipe is AMAZING! I used a different pie dough - no vinegar in my recipe. Will make this recipe again and again - thanks!

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  • on July 23, 2012

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    Ok, something's wrong here. My pie was like blueberry soup! I incrased the blueberries to 5 cups, the sugar to 1 1/2 cups and the corn starch to 6 tablespoons and the filling was so soupy the bottom crust disappeared. What did I do wrong???

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  • on July 06, 2012

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    The best homemade blueberry pie I've ever had. Super easy to make and very tasty.

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  • on June 25, 2012

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    This is a great blueberry pie recipe and pretty easy too. I have made it a few times now and it's always a hit. I do add more cornstarch than it says because if you are not careful when cooking the filling, this pie can turn out a little runny.

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