Blueberry Pie

By Addie

"I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup."

Ingredients

• 5 cups fresh blueberries
• 1 tablespoon lemon juice
• 1 (15 ounce) packages refrigerated pie crusts
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter or 2 tablespoons margarine
• 1 large eggs, lightly beaten
• 1 teaspoon sugar

Preparation

Step 1

SPRINKLE berries with lemon juice; set aside.

FIT half of pastry in a 9-inch pieplate according to package directions.

COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well. Pour into pastry shell, and dot with butter.

UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. Place pastry over filling; seal and crimp edges. Cut slits in top of crust to allow steam to escape. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Serve with vanilla ice cream, if desired.
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REVIEWS: (148)

The story behind why I made this pie is so unbelievable, that I won't even get started. I made it with the following changes: I added about 1/2 tsp of vanilla, and a little lemon zest. I knew the baking time was off..bake at least 50 min, until brown and bubbling. Do NOT slice for at least an hour, or you will have a runny mess. If you wait til it sets, there is no need for cornstarch. Make sure you bake any fruit pie on a cookie sheet, as they tend to bubble over a bit. This was excellent. Truly excellent.

I made this blueberry pie for our Fall Fair,I won first prize.A keeper. It's very good.

If you want a fresh blueberry pie that isn't "jam-like" but bursting with whole berries please use this recipe!! I used Pillsbury pie crust and even managed to make a lattice top crust. It was delicious - and it was gone in 2 days!!

I've made this three times now, once with thawed frozen blueberries, once with a mix of thawed frozen blueberries and strawberries, and once just with strawberries (didn't have enough so added a layer of pudding on top topped with strawberries). All were delicious! for all three, I used the lemon juice, 1/2 cup of flour, about a tablespoon of rice starch and this homemade pie crust http://www.recipezaar.com/Homemade-Pie-Crust-13619 absolutely delicious. also didn't have cinnamon but tasted great without it.

I could not believe how good this pie was!!! If I could give it 10 stars I would!!! I did make some changes to the original recipe. I decreased sugar to 3/4 cup, increased flour to 1/2 cup and added 2 teaspoons of tapioca to thicken it. I also brushed the bottom crust with egg white to keep it from getting soggy. This pie made all my blueberry picking this summer worthwhile!! Serve it with vanilla ice cream for a totally indulgent experience!!!!

I made this for my son's "birthday cake" and everyone loved it. Followed the recipe precisely and it was beautiful besides being good!

This is by far the best recipe I've tried! This summer we were buried in blueberries so I had lots of pies to make and find the right combination of ingredients to make a fail-safe pie. This was it. I made a few adjustments:I used less sugar about 2/3 cup seemed plenty, and I made my own crust(one of the vinegar crusts on food.com). As mentioned before the cooking time needs adjustment, but this is a keeper. Quick add this to your recipe box!

What a wonderful filling! I made my own homemade pie dough but followed this filling recipe. I omitted the cinnamon (my preference) but this still came out bursting with flavour. My husband and I ate half the pie in one day! Good recipe if you have an abundance of blueberries like myself. No problems with being too liquidity. If anything the filling was the perfect texture. I let it sit for 10 minutes before I sliced into it. I SHOULD have waited longer but I could not wait to try this! Not going to lie, I burnt the roof of my mouth but it was well worth it :)