Country Blueberry Pie

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Yum!!! This was so easy to make!!! I followed the advice of other reviewers and doubled the cornstarch & used 3 cups of blueberries. I used splenda instead of sugar & store bought refrigerated pie crusts. I also covered the edge of the pie crust with foil to avoid burning. I took the foil off when I turned down the temperature. It took about 3 hours to cool completely on a cooling rack, but I'm sure you could speed up the process by putting it in the fridge for a little while. The pie turned out perfect. My friends & family loved it! I will definitely make this again!!

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OMG! This pie was delicious. I used store bought pie shell to save time. I will definitely make this one again and again.

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Highly recommend. This was very easy and delicious. I used a store bought pie crust in order to save time. I will definitely make this again and think I would try other kinds of berries as well. For people who said the pie was too runny, it could be that you didn't allow enough time for the pie too cool after baking. It's important in order for the filling to set.

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well i've must have done smth wrong cause it came out runny, tasty but so runny. i used more blueberries n iadded more corn starch as some of the reviews suggested but iduno what happened.

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First blueberry pie I attempted.....WOW!!! Awesome pie and now everyone is begging for more. Only thing I want to try is adding more blueberries to make it thicker. This is a MUST try.

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I made this recipe for Christmas this year, and it was the best Blueberry Pie I ever made! Non-frozen blueberries are expensive when they're out of season, so I'm very glad that I finally found a recipe that is well worth every penny I paid for them. Every other year I tried to make blueberry pie, it always came out disappointing-- the filling was always a big watery mess, and the crust was always soggy. Not this time though! I used a Pillsbury crust from the store, although it came out perfectly-- the crust remained crispy and flakey, and the filling was gooey and ratained its form after slicing the pie instead of spilling everywhere. And of course it was delicious, with just the right balance of being sweet and tart. The last time I had a blueberry pie that turned out this good, it came from a store. I can't recommend this recipe enough!

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This was so easy and came out perfect. I followed the advice and added more cornstarch and added about a cup more of berries, though. Couldn't hurt. I made it for Christmas dinner. Needless to say, there wasn't a crumb left. Also, the pastry was very good!!! This is a winner.

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I made this for the first time last year. It became an instant hit. It is requested at all parties and gatherings. I make about 1 every two weeks. I do add an extra tblspoon of cornstarch to help make it thicker. I'm not a fan of blueberries but I'm in love with this pie! You have got to try it. When I'm in a hurry, I cheat and use pilsbury pie crust in the refrigated section. No one knows I dont make the crust!!!

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This is the best blueberry pie you'll ever make! I make this all the time for special occasions and everyone loves it!

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I made this pie w/o reading reviews, and it was the most perfect Blue pie I ever ate....I just pulled my 2nd one out of the oven, and while waiting, I read these reviews....I couldn't believe there were problems w/the consistency...? I followed the recipe exactly. What I loved about it was that is had the perfect amount of firmness, yet still had a little run to it so it mixed nicely with a dollop of vanilla ice cream. It was a lovely pie, and a big hit! I hope my 2nd pie comes out exactly the same!