Blueberry Pie
Show: Alex's Day Off
Episode: All-American Meal
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- Recipe categories: Fruit, Blueberry,
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Total Reviews: 40
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By swtpnkflutterby...
Vero Beach, 48
on September 06, 2010
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I LOVE Alex, I dont know what happened.. but what a mess this was.. Next time, I will do this as a cobbler, NOT a pie! It was like I had no thickening in it.. I put 1/4 c cornstarch, then 2 TBS of flour just for goof measure, hoping it would be enough, knowing all the other comments were soupy.. well.. we did have to eat it with spoons....If you use more cornstarch, or flour, wont it get funny tasting??? now Flavor?? it was WOW!!!! Hubby LOVED it no matter what. It had all the flavor you could want and MORE.! everyone raved over the flavor, and the whole pie was eaten, 'with spoons'. but, it WAS eaten. NONE LEFT . The crust.. lets just say, in all of my disgust, threw it all out, and went and bought 2 deep dish pie crusts, and put one crust on top. THAT was MY remedy to the crusts. I will never again try to make a pie crust! I surely hope others have a better turnout than I did. The fruit CANNOT BE BEAT!! AWESOME.. (in a cobbler next time
By huggs728_12105896
Lithonia, 49
on September 05, 2010
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Meg, You were right on. I used 6 T of cornstarch. It turned out perfect. I got many compliments. Everyone wanted seconds. The pie held together. It was picture perfect, and it tasted heavenly. I will be baking this again. Thanks Alex.
Marci
Atlanta, GA
By sahara6636_8624187
Denmark, WI
on September 05, 2010
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After listening to the show and questioning that Alex said to roll out the pie dough to 1/2" thick, I went to check out the recipe here. Luckily, the recipe was corrected to say 1/4" thick. Glad to see the change for the beginning bakers out there.
By the way Alex, you are my favorite Food Network star, next to Alton Brown.
By adirastc_12959342
Spotsylvania, 86
on August 25, 2010
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I didn't have any blueberry jam on hand, so I used apricot. I also added cinnamon and nutmeg. The flavor was wonderful, I wish it had turned out well. It is soup! We will certainly be using it for an ice cream topping, though!
By megarbo1972_115...
Phila., PA
on August 01, 2010
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I was fortunate to have a full flat of NJ bluberries in my posession so I knew that one thing I made had to be a blueberry pie. When I saw a recipe by Alex Guarnaschelli, I was really happy because she is too much fun on "Best Thing I Ever Ate".
Now, first of all, I did NOT make her pie crust. I used a Pilsbury ready made as I find them to give satisfactory results. I used Acme Blueberry Jam (On the West Coast it would be Albertson's in the filling and added a little fresh ground nutmeg as I like a lot of falvors. I did not have an orange on hand and made a lemon glaze instead which was pretty tasty. That said, next time I WILL do it with the orange gaze instead.
I know that the pectin in the jam is supposed to be the thickening agent. I cannot help but to wonder if Alex's grandmother made her own blueberry jam and thus knew this was going to work as a thickener. Like I said, I used Acme/Albertson's jam and I eyeballed the amount. Yes, I realize this is a cardinal sin in baking, but I don't care. I am quite sure I added MORE than the 12-14 oz Alex states. Rather than 2 T of flour, I added 2 oz (4 T of flour. Yes, it was still on the watery side. Next time I think I will add a couple more ounces of flour. Or maybe I will just do the classic 6T of cornstarch.
The flavor of this pie filling is gorgeous though! It really is! And, yes although a bit runny, I found it did NOT collapse like so many of the other reviews allege. I was able to serve sloppy slices (of course I DID add extra flour and jam, but still and everyone loved the flavor. We all enjoyed scooping up the "sauce" part of the pie and pouring it over the ice cream on top. It went well with a riesling wine as we watched Shakespeare in the park!! :-
It's a great blueberry pie filling recipe. It just needs a little tweaking.
By matteson23_12502003
East Sandwich, 61
on July 17, 2010
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This pie was very expensive to make and I ended up with soupy, runny filling. My common sense told me to use cornstarch, but I followed the recipe and the 2 T. of flour was just not enough. The taste was great if I was looking for soup. Very disappointing.
By donaskit_12987791
fairfield, 45
on July 08, 2010
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I made this for our Fourth of July party and it was gone with in minutes everyone wanted the recipe!! Very easy to make my grandfather who is 75 and is a dessert fanatic said it was the best blueberry pie he has ever tasted!!
By kgroce1_9255613
Ypsilanti, MI
on June 30, 2010
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This was the best blueberry pie I've ever made. My family when crazy over it. I am making another one for the July 4th holiday.
By jpeirce
kingwood, TX
on June 30, 2010
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This pie was absolutely terrific! I did however, add 3 extra tablespoons of cornstarch to the blueberries. My pie came out very close to perfection. Give it a chance. It is really wonderful.
By v.warker_12378836
Bethesda, 60
on June 27, 2010
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There is definitely something wrong with this recipe. I read the reviews about the runny filling but noticed the bake time at the top was 1 hour 10 minutes yet the total time in the text was 55 minutes. I baked it 1 hour and 10 minutes and after cooling it was not just runny, but like water. The filling tasted great and I will try this again with the 6 Tblsp of cornstarch.
I hope someone at Food Network reads these reviews and makes corrections.