Blueberry Pie

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Taste is great but it was much too watery. You had to use a soup spoon to eat it. I think it needs cornstarch or more flour to bind it. Used very good blueberry jam but it just didn't work

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I made this for my grandsons birthday.The lemon was to intense.I plan on making it again with less lemon. Hopfully he will love the next one.

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Fabulous pie that is easily altered with various fruit. First time I made this I followed the recipe and it was a hit with everyone. Second time I substituted blackberries for blueberries and frankly, I liked it even better. I have made it with Raspberries, which also makes not surprisingly an excellent pie.

The last time I made it for a family dinner and decided to have some real fun. 2 cups blueberries, 2 cups raspberries and 2 cups blackberries. I used blackberry jam for this one. This pie was gone before some of the deserts were even cut. This has become one of the family expected deserts now, which is fine as I love making and eating it.

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We made five of the pies from the July/August issue of Food Network magazine... This one was one of the most-favorited. I do have to say, though, that it comes out of the oven a runny mess. And it never really hardens up, which makes it difficult to serve. The taste more than makes up for it, though-- and we ate the extra runny filling with some vanilla ice cream!

One possibility for making it less runny might be in the choice of jam. Our grocery store didn't have blueberry jam, so we had to choose between blueberry fruit spread or blueberry preserves. We went with the fruit spread, but maybe the preserves would have held up better? The problem is really probably in the cooking-down step.

Also, added note: the glaze definitely takes longer than 10 minutes! We gave it 12-13, and it still was way too liquid!