Blueberry Pie

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This is hands down the best pie I've ever made, and as a 50-something grandmother I've made a few pies in my time. I will admit to using a different pie crust recipe which is a favorite of mine, and I only had 4 cups of blueberries so I scaled back a bit on the sugar, butter and jam. I used Trader Joe's Organic Reduced Sugar Blueberry Preserves, and the lemon which I used for juice and zest was small. I would suggest being careful in how much of these ingredients you use - and use a good quality jam as instructed - if you are concerned about it being runny. And if it's still runny, just serve it in soup plates with big spoons! Frankly, mine was on the runny side, but it was fine served on a plate, and my family just raved about it. Guilty admission: later in the evening I spooned some of the excess liquid over vanilla ice cream. Yum!

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I made this pie for a Memorial Day picnic. It was great and everyone loved it. I actually did not have a problem with the filling but I did have a small problem with the crust. It was difficult to roll out....too crumbly. It was very tasty and I would definitely make it again but I need to make some changes to the crust.

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The flavor was what we were looking for but the presentation ran off the plate with the soupy consistency. I took a chance and made 2 for New Years day. I was embarrassed to serve this to my friends. I need to try to save the second pie- not one asked for seconds.

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This pie recipe doesn't work. The flour in the filling is not enough to cause the liquid inside to gel. HOWEVER: If you use corn flour or, better yet, tapioca flour in the filling and you use three to four tables spoons instead of the two, it works better. You have to experiment with the filling to get the proportions right but see how you go with three to four tablespoons of corn flour or tapioca flour instead of the AP flour.

I would even suggest cooking the filling a little in a saucepan using the corn flour or tapioca flour instead of regular flour and then, once it has thickened, pour it into the pie crust and continue as the recipe states. The pie crust recipe is really good in this one.

It's actually a really good recipe except for the flour problem. No idea how this mistake could have been posted online by FN or, for that matter, been included in a TV show. Alex G is great but I mean, seriously, this is just basic science.

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I love ALL pies, but this one just didn't do it for me. I was able to get it to thicken, that wasn't the problem (I did have to refrigerate it overnight for that to happen, though. It was simply too sweet and too lemony. The texture was amazing, though. I loved the idea of the blueberries + preserves + cooked mixture, but the taste just wasn't 'normal' for blueberry pie.

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I'm really disappointed I spent so much time making this pie. I used Alton Brown's pie crust recipe and followed this one to a T for the filling. It was a runny mess. The flavors were okay but something just wasn't right with the thickening of the filling.

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I can't use my wife's actual wording, but know that she calls this something akin to a kick in the read end taste treat. It was wonderful! Not runny at all in the version I made. I'm making it again tonight for the wife's birthday.

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I followed the filling recipe exactly and used Bon Maman blueberry preserves. The filling was way too sweet and very runny. The flour for the filling was not enough to thicken the pie and it was a blueberry soup. Sorry but would not recommend this one as it is now. I would reduce the amount of sugar, skip the blueberry preserves and use minute tapica as a thickener.

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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!

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Hate to say this but, I also followed this receipe to a T and took it to a dinner. It was so runny that we all used spoons and the glaze on top, was like a sticky mess. Sorry as I really like Alex but, this one is not worth the time.