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My review
Blueberry Pie
ASHESP
"This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top."
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Ingredients
1 h 5 m servings 366 calsOriginal recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 366 calories; 16.6 g fat; 52.6 g carbohydrates; 3.3 g protein; 4 mg cholesterol; 318 mg sodium. Full nutrition
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Reviews
Read all reviews 12611579 Ratings
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Most helpful positive review
7/24/2003
This pie is very yummy! I would only changed a couple of things. I put 5 level Tablespoons of cornstarch instead of the 3 TBSP. I also added 2 TBSP of lemon juice. I would advise changing th...
Most helpful critical review
7/7/2010
made this for the 5th looked beautiful but never set was a runny mess...used 4T cornstarch but to no avail:(
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7/24/2003
This pie is very yummy! I would only changed a couple of things. I put 5 level Tablespoons of cornstarch instead of the 3 TBSP. I also added 2 TBSP of lemon juice. I would advise changing th...
5/17/2006
I'm giving this four stars because I had to tweak it some. I used 5 cups of blueberries, 6 tbsp of cornstarch and 1 1/4 c sugar, lowered the heat to 400 and it was perfect! The first one I made,...
7/10/2002
I loved this pie recipe! It was super-easy to make, and it was delicious! After reading the other reviews, I put in 4 tbsp of cornstarch instead of 3 tbsp, and it set without a problem. Also,...
2/5/2007
Perfect. We found that this is a tart-sweet pie with the juices gelled just enough not to run out of the pie IF you use a lattice crust and very small fresh blueberries. If you are making a sol...
7/28/2006
This is an excellant pie! I have made 5 since I got it. I have used fresh blueberries and frozen blueberries. They both work great. The one thing I did different was that I added 5 cups of blueb...
10/20/2002
My husband said this was the best pie I'd ever made. I didn't have cornstarch, so I substituted 6 Tlbs. flour instead, and used a full cup of sugar. I used frozen blueberries, and a Walmart froz...
7/4/2006
I can't believe how incredibly easy it was to make this pie! I used fresh blueberries, a squeeze of lemon, and the flakey butter pie crust recipe. I agree with the recommendation for 4T cornst...
8/18/2010
Very good, I used 6 cups of blueberries, 1.5 cups of sugar, 6 tablespoons of cornstarch, perfect One trick my mother taught me for fruit pies is to cook at 400 for the first 15 min, reduce heat ...