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Fresh Blueberry Pie II
February 02, 2008

This was the first time I've ever made blueberry pie. The only blueberry pie I've eaten is store-brought, and this was better. I never liked the overly-sweet, pudding-consistency texture of pies, and this was not too sweet, nor too gooey. I loved actually tasting the blueberry. Ate it with vanilla ice cream, and it was too delicious for words. I scarfed it down, and so did my brother, who usually calls my baking . He didn't even try to disguise his pleasure this time, asking me to bake another one. I followed suggestions and used a teaspoon of cinnamon, plus half-teaspoons of vanilla and almond extract. Now, I was slightly puzzled on how to put a top-pie-crust on it. The recipe doesn't describe baking. So after I finished all the instructions, I baked the pie for ten minutes at 450 degrees F - with a top lattice-strip crust. It didn't affect the rest of the pie too much. Still wonderful!

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