Food Network
Home> Recipes> Baking> Pies and Tarts>
Blueberry Pie Recipe

Blueberry Pie

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 28

Showing 1-10 of 28

Sort by:

Newest

  • on September 05, 2012

    Flag

    I have been trying a new blueberry pie recipe every year for about 15 years. This is hands down the BEST EVER! I made the crumb topping from the Blueberry Crumb Pie recipe several recipes down from this one instead of the usual crust top. So yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 11, 2012

    Flag

    So yummy! I used a combination of fresh and frozen fruit. I did not have any tapioca so I used 1/4 cup corn starch as another reviewer suggested. I put it in the blueberry/maple syrup mixture after it had reduced a bit. It worked great. I will definately use this recipe again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 20, 2012

    Flag

    I am not a baker, never have been, so I was kind of worried about trying to make my own crust. This was the first pie I've ever made...I made this for some friends, and now I am known as the best pie-maker in town. I added a little over a tablespoon of grated ginger to the filling and it rocked. The crust was sooo flakey and delicious...I really impressed myself! I followed everything exactly (except for adding some ginger.

    I've made it probably ten times and rarely have leftovers.
    you do have to cool it completely before cutting and serving or else it will be soupy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 06, 2012

    Flag

    I followed this recipe to the letter. When I cut into the pie, the blueberry filling came out like SOUP. Very embarrassing in front of guests. I saw some other reviews talking about Instant Clearjel and Corn Starch. I will use one of these next time. I used my own crust recipe and a food processor. It is always great. To pamelajbd: the reason your fluting fell flat is because you need to chill the pie for AT LEAST 30 minutes before baking in the oven. That way the dough will "stand up" very well through the hot oven baking.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2012

    Flag

    A delicious recipe and very easy to follow, the tapioca does a very good job of providing just enough thickening without being obvious. I haven't tried the crust yet (I used Pillsbury prepared pie crusts but intend to do so the next chance I get.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 20, 2011

    Flag

    So good! This was my first pie ever--it was easy to make, and it tastes so great! I followed the recipe exactly, I just needed a little extra ice water because the crust dough was a little dry at first. The filling set well and was not runny at all. Everyone has been raving about this pie, I can't recommend it enough!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 07, 2011

    Flag

    Excellent! I use a product from THE BAKER'S KITCHEN, called "INTANT CLEARJEL". It's used specifically for clear and smooth thickening of pie fillings & sauces. YOU JUST ADD 1-2 T. along with your sugar. NO MORE LIQUIDY FRUIT FILLINGS!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 24, 2011

    Flag

    I have never been brave enough to make my own pie crust but thought I'd give it a try and boy was I surprised at how easy it was from beginning to roll out! Not to mention the crust taste AMAZING. I will never buy crust again. Now for the filling, it tastes wonderful but can be runny. I used 1/4c cornstarch and waited till the next day. That helped. I would simmer the blueberries much longer to ensure the sauce becomes thick enough. DO TRY!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 19, 2011

    Flag

    This was so delicious!!! The blueberry filling is perfect, not too mushy not too firm and it was easy enough. I even cheated and used a store bought pie crust and it was still fantastic! Make this and enjoy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2011

    Flag

    This pie is AMAZING! I'm not a big pie person. I made this with fresh blueberries I picked from a local farm and took it into work. I can't count the number of adjectives everyone used to describe this pie! I bring baked goods in a good bit to work and this was the most over the top reaction I have ever received! MAKE THIS PIE! AWESOME! I even used a store bought deep dish crust for the bottom portion and halved the dough recipe to make the top. I did lattice work for the top and used a star cookie cutter I had for two stars on the top. YuMMO!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.