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Blueberry Pie Recipe

Blueberry Pie

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

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Average Rating:

Total Reviews: 28

Showing 11-20 of 28

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  • on July 12, 2011

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    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!

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  • on July 09, 2011

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    The flavor of this pie is phenomenal. One thing I would suggest is to follow the recipe exactly. For instance, it says to roll up or pinch the overhang to seal. I tried to flute the edges, and I think, with the high butter content, the fluting fell flat. By just rolling up the edge on the lip of the pie pan you will achieve a much more attractive pie. I'm in awe of the simplicity of the recipe and the complexity of the flavor. Wonderful!

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  • on June 24, 2011

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    I make a lot of pies but this one has got to be my all-around best. The crust was fabulous. I've been experimenting with lard crusts, half shortening/half butter crusts, but this was my first attempt at all butter. I'll never do anything else.
    I'm not a huge fan of maple, but it's surprisingly subtle here. The filling was perfect and not runny at all. EXCELLENT recipe.

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  • on April 23, 2011

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    HI...I understood it, and have had a great pie everytime, to mean...preheat the oven while the pie is chilling at 450...after 30 minutes...lower the oven to 400 and place the pie with the foil into the oven...this way...it is going into a very hot oven that will slightly cool for the fist minutes of baking time. Then, remove the foil to brown the crust. I also also add freshly grated fine ginger, about 2 tsp. and a bit of nutmeg, and put decorative crust cutouts from molds on top, or by hand if feeling creative...and brush the crust and cutouts with heavy cream as it cooks so that they do not burn. If the crust appears to get dark too quickly (depends on the oven I will replace the foil around the edge at the end. Hope this helps you trowbiz! It's a grat taste!

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  • on February 24, 2011

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    OK, am I the only one that is confused by the directions? Chill for 30 min and the oven at 450 with nothing in it or do you bake at 450 for 30 min and then reduce tem to 400 and bake another 30 min?

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  • on December 23, 2010

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    My family will tell you that my baking shills are not the best, but I saw this recipe and thought it looked easy enough for me. It could of been a little more sweet for my taste but still I was so amazed how good it was. I even made an extra pie and sent it over to my mother 'n law. She loved it just as much as I did!

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  • on December 01, 2010

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    The best blueberry pie ever! I made it for Thanksgiving dessert, and was asked for the recipe by all in attendance. Making the crust may not be worth the effort, as I find the ready made one in the refrigerator aisle to be up to par. However, the pie was a awesome, and I'm sure it would be with ANY crust.

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  • on September 12, 2010

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    made pie twice ... fantastic ... second time i used frozen blueberries ... so much cheaper ... cooked down 3 cups as directed but added 4 cups frozen blueberries to cooked down ingredients ... pie was even better ... the blueberries were still whole and the filling delicious and not as thick a consistency

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  • on August 14, 2010

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    I loved this recipe. I added some vanilla extract and fresh grated ginger to the filling and it was fantastic! I will be making this again.

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  • on August 07, 2010

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    The tapioca is probably the secret, but it's not runny, not too sweet, and easy to make.

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