Country Blueberry Pie

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The crust especially was wonderful. For the filling, I used potato starch which is a little stronger than corn starch - two tablespoons is plenty. I used equal amounts of margarine instead of shortening. I've made it twice now and it came out great both times!

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First time I ever made pie crust with eggs and vinegar. It was good, great flavor, agree with the person who suggest double the cornstarch... I didn't and mine was a little thin leaked a bit once cut, overall thought it was good and my family liked it. I would make again.

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each time we made this it was gone in one sitting. fantastic recipe and not difficult at all. i will tell my freinds about this one.

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This was easy and really really delicious. My family is a bunch of foodies and everyone loved it. My brother doesn't even like blueberries but he could not resist gushing over this pie. He compared it to Delicious Orchards pies from New Jersey which are great!

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This was my first time making a pie from scratch, and I was very pleased with the results. After seeing so many people complain about it being runny, I used 3 tablespoons of cornstarch in the filling. In the end the berries stayed in the pie fairly well, but a lot of juice ran out. Next time I'll follow the advice of some and add just a bit of gelatin and/or use tapioca starch. The crust was fantastic, although I found it to be not enough to cover the pie completely, and instead used strips. Will most definitely make again!

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Doubled the cornstarch - glad I read the reviews prior to making the pie. Double the amount of cornstarch was just right. I took my eyes off the syrup for a second and when I went to stir it, it was very thick, probably to the soft ball stage. I stirred the berries in anyway and the filling part turned out fine, good texture, good flavor. Not great but good. I chose this recipe because I couldn't find my grandmother's cookbook, which has a similar pie-crust recipe w/ eggs and vinegar that always worked out well for me. I didn't get the same results with this piecrust. It was difficult to roll out and seemed really dry. It cooked up fine, tasted okay, but just was very difficult to roll out. I'm pie-crust impaired, however. It was okay overall, but I'd probably try a different recipe next time.

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This was my first pie making experience on my own. This was fairly easy to make and it came out great!! I highly recommend it. The dough was very good and flaky and my modified filling was superb.

However, I added a few tweaks to improve it. For the dough, I made it first and placed it the in fridge to set up while I made the filling. For the filling, I used 4 tablespoons of starch (I used tapicoa starch because we were out of corn starch and added in a bit of nutmeg and vanilla extract. I cooked this down until it became very thick, like glue, then added in my berries. I used about 4 1/2 c to 5 c berries and kept the starch mixture the same. I also mixed the berries in the hot starch mix to start getting them to reduce down so that it would eliminate less liquid in my final product. After baking, I let sit for about 2 hours before my husband came home, saw it, and helped himself. I tried it this morning and it was truly amazing.

The final product was a pie with a flaky crust and VERY tasty filling with almost no liquid goo at the bottom. Try it!

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My friend and I had a baking day, and we followed the recipe to the letter. We loved it so much, we made two! The consistency was just right; we simmered the liquid for quite awhile. Having read all the comments about the cornstarch, I'm curious to try the recipe again with the suggested corrections, but so far, I have no complaints :

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Ok, so i read the reviews before making it (of course and I added an extra 2 tbs cornstarch to the filling. ALSO, I simmered the filling mixture over the stove (stirring constantly over medium heat for about 5 minutes. I wanted to reduce most of the water out of it. It was really thick when i was done, oh I'd say... till it kept it's form like a homemade whipped cream would (with peaks.
I wanted to make some extra pastry dough so i could make some designs on top of the pie, and so I could have a nice thick crust to work with, so to the pastry recipe, I added these items to the party: 1cup of flour, a little more then a 1/4 cup of shortening, 1tbs water, and 1/4 tablespoon vinegar. This left me the perfect amount of dough for a nice thick crust, and decorations( presentation is always important!
You must keep your crust cold. The melting process of the fat (shortening/butter/oil in your dough is what makes a flaky tender crust. Don't be rolling out your dough right next to your oven...it's too hot near there. You'll melt the fats before it gets into the oven. If your dough gets too warm, just put it in the freezer for a few minutes to chill it back down again. And, before you put the filling in the crust, chill both the crust and the filling. The colder the better (but don't freeze it...
When baking, it's always a good idea to cover the outer rim of the crust with foil (shiny side out, so the heat reflects AWAY from the pie to prevent over browning.
I used a Pyrex, these pie plates get really hot when baking, which bakes the lower crust perfectly.
And go buy some fresh blueberries. Frozen is ok (i guess, but if you use fresh berries, your family and friends (and yourself will be talking about this pie for weeks to come.

This blueberry pie, was amazing.

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Thanks for this great recipe! I read all the comments and added 3 tablespoons of cornstarch and let the pie sit for 5 hours before cutting. It sure made an impression on my husband, daughter, and her new man! It was not runny and had just the right amount of sweet/tart.