Blueberry pie is the best when made with fresh-picked berries! It is a beautiful sight with a lattice top.

Blueberry Pie

white sugar

cornstarch

cinnamon

salt

blueberries

(14.1 ounce) package double-crust pie pastry, thawed

butter

Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).


Mix sugar, cornstarch, cinnamon, and salt and sprinkle over blueberries.


Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.


Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.


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, I followed the recipe to a tee, except increased the cornstarch to 5 tbsp (per several other reviews) and baked at 425. It was very runny and it burned.

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, I added a splash of lemon juice to the blueberry mixture for some extra flavor, and I covered the edges of the pie crust with aluminum foil until the last 15 minutes (to prevent overbrowning).  A great recipe!

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 blueberries because I used my deep dish pie baker from Pampered Chef. I also followed the advice to us 5 tbs. constarch. As an added tip for everyone, I used, "Basic Flaky Pie Crust" sumitted by Stephanie. A wonderful pie crust. Everyone loved it and said it was the best Blueberry pie they had ever eaten. Crust and all. Thank you Beth and Stephanie! The two of you make a winning combination!

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 frozen deep dish pie crust. Delicious! Linda

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 cornstarch rather than 5T.  The first time I made this, I used 5T and it came out a bit rubbery - 4T is perfect.  I then brushed the top crust with milk, sprinkled sugar, and baked at 400F.  To keep the edges from burning, I covered them with foil and removed for the last 15 min.  The pie came out beautiful.  I couldn't help myself and had a piece after just an hour of cooling, but it was still pretty runny.  I had to let it sit an additional hour and it set perfectly.  I already had 2 slices (one at 10 am), and I can't wait to polish off the rest!

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 to 350 and cook for 35 min. Cooks the bottom crust so it doesn't get soggy.

mmmm, have made this twice already. Once with just blueberries, the second time i added blackberries and strawberries. Both were excellent. I followed other reviewers and used 5 tablespoons of cornstarch. I found it was too much and made the pie a bit rubbery. I would recommend using 4 tablespoons at the most.

I've been making this for a couple of years now- it always turns out great! I've always used frozen and love how easy it is!

Fabulous pie!  Yum! I ate the whole thing!!! (hubby doesn't like fruit)  I used 4T cornstarch.  It was the first time I tried to make a pie with a top crust so I ran into some technical difficulties.  I burned the edges of the crust and didn't crimp the edges properly either.  Filling ran out all over the oven floor.  I recommend putting your pie plate on a cookie sheet and wrapping foil around the edges of the crust.  I believe I baked it for 10 minutes less than what the recipe called for also.

I followed the suggestions and used 4 tablespoons cornstarch, 4.5 cups blueberries and some lemon juice. Also, I used a crumble topping (3/4 cup brown sugar, 1/2 cup flour, 1/2 cup oats, 3/4 tsp cinnamon, 3/4 tsp nutmeg, and 1/3 cup softened butter) instead of a second pie crust. Baked at 425 for 15 min and 350 for 35 min. Served with vanilla ice cream and it was DELICIOUS! The recipe was a hit.

Okay, I've tried this recipe a couple times now and am now ready to add my two cents.   If you have an abundance of berries, scale the recipe for 12 servings instead of 8 (this applies to the berry filling only). You will end up using 6 cups of berries for more of a deep dish fruit pie. Plus all the other ingredients will scale up as well. On top of the scaled recipe, I add an additional 2 tbsp of cornstarch to avoid the runnyness.   Now, the next part is my tinkering because I am not a fan of cinnamon with blueberries. So I omit that and add about 1/2 tsp lemon zest and  about 2 tsp of fresh lemon juice. Tastes so fresh!    For a nice finish on top, brush egg on your top crust and sprinkle with a bit of granulated white sugar. It will make your pie look professional and the sugar adds a bit of sparkle.   One final tip - bake your pie plate on a preheated baking sheet so your bottom crust will get nice and crisp instead of soggy. 

Yummmmmmmmm!!! I'm only giving 4 stars bc i had to read a ton of reviews to figure out how much cornstarch and how long to bake.  I ended up using 4 1/2 cups blueberries and 5T of cornstarch, 3/4cups raw sugar and baked it on 375 for one hour, it came out perfect!  Not rubbery, not runny!  Add some vanilla ice cream on the side and it was perfecto!  Oh i also made a littice top and covered the edges while baking.  I will definitely make this again and again!

this recipe is GREAT!  I love that you don't have to cook the blueberries first.  just toss them in the sugar, cornstarch, lemon juice, and cinnamon, then put them in the crust and bake.  I've made it twice and found that the consistency is perfect, so long as you let it set up for at least 2 hours after you take it out of the oven.  I usually do equal numbers of cups of berries to tablespoons of cornstarch (4 C blueberries = 4 Tbl cornstarch) and it works well.  I also decreased the sugar to about 1/2 C, just to keep it a little lighter, and get more taste out of the berries.  that's just personal preference tho  :)  fantastic recipe!!

This pie was delicious. Based on other reviews I used 5 tbs cornstarch and found it to be perfect. I also sprinkled the lattice top with sugar in the raw because according to my husband it what his grandmother did and she was a very accomplished pie baker. This was a great recipe that I will be using again. I will however increase the sugar to 1 cup as my family (myself not included) seems to have a little more of a sweet tooth. Its not an overly sweet pie which is refreshing. I may also increase the recipe for the filling by another half since my pie plate is a little deeper. This was a terrific way to use blueberries that we just picked this morning.

If your pie to to "runny" try covering it completly with foil from the start and bake it for the full 50 with the foil then 10 more with out. Everyones oven is different, if you used 5tbs cornstarch and its still runny then you simply havent baked it long enough.

made this for the 5th looked beautiful but never set was a runny mess...used 4T  cornstarch but to no avail:(

This was a great recipe.  I also recommend the following changes:  Use 1 Cup sugar, 4 T of cornstarch, and bake at 400 for 50-60 minutes.  The first time I made this, I used a lattice top - which I wasn't pleased with as the filling ran out.  The second time I used a double crust and this is the way to go folks.  You'll not be disappointed with this recipe.  The flavor was just perfect.

I used fresh blueberries and instead of cornstarch I used Tapioca Flour.  I also candied lemon rind and added a few very thin slices on top of the blueberries.  It made a delicious addition..not to sweet and added a hint of lemon flavor without being overly tart..just right.  The filling was had a nice texture, just the way I like my pie juicy without being watery and runny.  I baked the pie at 475 for 15 minutes and then reduced to 375 for about 40 minutes until I saw the blueberries bubbling and the crust nice and brown.  I also use a metal pie rim cover, to keep the rim of the pie from becoming to over browned.  Baked on a parchment covered pizza pan.

Listen to the other ladies on here and ADD 1 or 2 MORE TBL. sp. of cornstarch.  I usually do not alter someone's recipe, but noone likes a runny pie. It won't change the flavor and you're guaranteed the pie to set.  This really is a very YUMMY recipe.  I made two. One on Wed. and one Turkey Day morning with the leftover blueberries.  For those of you new to crusts, a few suggestions: Crack an egg into the pie shell and roll it around until it's covered, then dump it in the sink, the egg, not the pie.  Sprinkle the shell lightly with granulated sugar.  Once you put the the top shell on, sprinkle this lightly with sugar as well.   I might add too, that the second pie seemed to taste better, and the only difference was I doubled the cinnamon. Use frozen berries, pie will set better.  This is a keeper recipe.

After reading some of the reviews, I changed the following:  Used 3 T cornstarch plus 3 T Minute Tapioca, and baked at 375 for 60 minutes.  The pie turned out wonderfully, holding itself together even when I cut it warm.  Great recipe!

This is a very good pie! I have a deep dish pie plate so I used 5 cups of berries, 1 cup of sugar and 4 T of cornstarch, and next time I may use a little more cornstarch because this was a little loose. I did use frozen berries I froze during the summer, but I let them thaw and drain, so I'm not sure if that was the problem. I will make this pie again, thanks for the recipe :)

This was delicious!  I served this at my Fourth of July family get-together and everyone gave it rave reviews - there wasn't any left by the end of our BBQ.  I baked it at 400 degrees and used 4 tablespoons of cornstarch.  I also brushed the inside of the crust with egg whites to prevent sogginess, brushed the lattice work and crust edge with butter and sprinkled them with sugar, and covered the edges with aluminum foil until the last 10 minutes of baking.  The pie came out perfect with a golden brown color, the blueberry filling just barely spilling out of each piece but mostly holding its shape.  It was just so sweet - so delectable!  I will definitely be making this again.

Wow. This is a really delicious recipe. I used fresh blueberries that we picked from the farm that day. Like other readers, I increased the cornstarch to 5T and used just over 1/2 cup sugar. I also added 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest. After I refrigerated the pie for 10 minutes, I cooked it at 425 degrees for 30 minutes in the lower half of my oven. Then I wrapped the crust loosely with foil, decreased the temp. to 350 minutes, placed a cookie sheet underneath the pie, and cooked for 25 minutes. The crust came out perfectly browned. You really do need to let the pie sit for 2 hours to allow the filling to gel so it's not runny. And after waiting 2 hours hours the pie was still warm. My picky eaters gobbled it up and my husband even went back for seconds!

This pie is great! I did change some things, though. I used 5 tablespoons of cornstarch instead of 3 like other reviewers said. I added a splash of lemon juice to the blueberries and baked at 375 on a rack in between the middle and bottom rack for 40 minutes. I hoped this helps, this is a great recipe!!

Conceptually, this recipe is easy; however, the temperature is too high and the fruit preparation does not allow for consistency or thorough baking. The crust is brown before the berries cook thoroughly. I lowered the temperature to 350 degrees and cooked the berries and their ingredients on the stove until they began to thicken slightly. Then I poured them into the pie mold, arranged the top crust, and baked. Much better results ensued!

Followed the recipe exactly. The pie burned, since even baking it for 45 minutes was too long. I covered the edges 15 minutes prior to it being done. Still burned. Need to specify that you need a deep-dish pie plate. Will not use this recipe again.

I applied advice from others, temp, corn starch, sugar...runny and took too long to bake...did not set up.  Better to buy one from a farm market, it's cheaper and just as good quality.  I think if one changes the recipe then should not offer a review as you are not reviewing the recipe given, you are reviewing your own modified recipe.

This is a really useful recipe. Nice touch to put cinnamon in it! Don't worry about the cornstarch, there are other ways to thicken your filling. I prefer to use tapioca to thicken my pies. You can use 1/4 cup in this recipe, just let it sit with the sugar and other filling ingredients while you are making the pastry so the tapioca can begin softening. The great thing about tapioca is that it is clear when the pie is done so the color of the berries is stunning, and the texture is perfect. You don't have to have a runny pie even if you have a solid crust.

I read other people's review first, before making it. I, also,used minute tapioca instead of cornstarch, and the fruit held together without fail!! I did add 1 tbs. of lemon juice, and a full cup of sugar. It came out PERFECT! My husband loved it! This is the first time I've made a blueberry pie, and I'm thrilled how easy, and tasty it was. Thank you!

This blueberry pie is excellent!  I used 4 TBSP cornstarch, beacuse I like my pies firm.  Keep a cookie sheet under this pie, because it would have been a mess if it had boiled over to the bottom of the oven!  By far, the best fruit pie I have ever made!

Fine recipe.  I use store crust and fresh berries which are in season here in Maine.  A lot of talk about thickening the pie in the other reviews.  I always thought blueberry pie was supposed to be runny, but if you want to thicken it, don't add more cornstarch or flour or whatever... add two tablespoons of tapioca.  In the words of one old Maine pie baker..."A little tapioca goes a long way."

Made with solid top crust, 5 c. blueberries with a splash of lemon juice and 4 tbsp Cornstarch. Yummy!

This is the first pie I've ever baked, and it was delicious! I used fresh blackberries from my yard, instead of blueberries. And I upped the cornstarch to 4tbsp after reading the other reviews. It turned out perfect!

Fresh or frozen blueberries both work excellent in this recipe. I've mostly used frozen wild blueberries with about 5 tbsp of cornstarch and the thickness and texture are perfect. Absolutely delicious with a flaky latice-top pie crust.

This pie was very easy and yummy!!! I took the suggestions of several other peoples' reviews...  I added 5 T of cornstarch, turned oven down to 400 degrees, used 1/2 cup each of white and brown sugar and omitted the butter. It baked for 50 minutes and turned out wonderfully. My husband loves blueberry pie (I made it for him) and he loved this recipe.  Thanks, Beth!

My first time making a blueberry with fresh blueberries. I actually made a three berry fresh pie, with raspberries and blackberries. I did read the reviews and used 4 T of cornstarch, and probably about five cups of fruit. I totally forgot to dot with the butter, but was great and less fattening without it. I did cook on middle shelf at 385 for 50 minutes, covering the crust edges with tinfoil and uncovering the last ten minutes. Turned out perfect... was gone in one night...but then I never bake pies except at the holidays. But blueberries were on sale!
Oh and I read the AR article on the left on how to do a lattice crust...was a great help...since I've never made a lattice crust before.

As is, the recipe resulted in a delicious but very watery pie the three times I tried it. Most definately increase the cornstarch. I am up to 3 times the amount suggested and I think a little more will be about right. Must chill for some time to be firm.  It seems that powdered ingredients must be evenly distributed for the pie to work well. The best way I found to accomplish this was to have the berries slightly damp and put them in a large bowl with the dry ingredients, toss around until the berries are fully coated then distribute the berries and dry evenly around the crust.  So far that was the most succesful attempt.  Nonetheless, no matter how watery, every last bit was eaten.

This is a great blueberry pie recipe but there are some changes to be made.  Add 2 tblsp of lemon juice, 5 tblsp of cornstarch, 6-7 cups of blueberries,  let it sit for 2-3 hours, and set the temperature to 375.  The lattace top makes it look really proffesional eventhough its not that hard. (just putting that out there) 

Awesome pie!  I took another reviewer's advice and added 5T of corn starch instead of 3.  It was a good call - once it cooled, the pieces came out very neatly.  I made it with the Better Homes and Gardens crust.  I don't remember using cinnamon in my previous pies but after baking this it's a must.  This is my new standard blueberry pie : )

The best blueberry pie that I have ever had!!! My husband also loves it and said that it is the best blueberry pie that he has ever had as well.
This recipe is a real keeper, I liked the fact that it was not to sweet and you could really taste the blueberries. I did not have cornstarch so I substituted it with flour,and that worked great, I used frozen blueberries and it wasn't to sloppy at all, as long as you let your pie set for a while, but that is the same with every pie, the only thing that I might do differently is take it down to 1/2 a cup of suger instead of 3/4 of a cup.
Thankyou so much for the recipe, it has passed the test and is going into the cookbook!

Great pie!  If you use frozen blueberries, I would add even more cornstarch than the 4 tablespoons recommended.

I followed some of the other reviewers advice (sorta) and added 4 tbls. cornstarch instead of the 3 the recipe called for and it actually could have used 5 tbls.!  It was still delicious and best when eaten still slightly warm.  I let mine cool for about 3 hours out on the table before serving and it was great! Also, I sprinkled sugar ontop of the lattice eggwashed crust which really added a sweet tasty crunch to the crust.  I will definitely be making this again and again.

I listened to other reviews and added 4 tablespoons of cornstarch instead of 3, baked it on 375°F, and let it sit for one hour. The pie made the whole house smell delicious, so I eagerly cut open the pie to see what it tasted like. The pie, although VERY liquidy, looked like it made a great "pile" (a dish I used to make in my childhood, where I'd bake a pie and then literally pile the piece onto my plate, so it looked somewhat like a crumble, but even yummier), so I piled the piece onto my plate. It tasted amazing! I added some vanilla ice cream on the side, and that balanced the tart flavor of the blueberries. Then I let the rest of the pie sit overnight, and in the morning, although still liquidy, I was able to get a solid piece out.

I will be making this again, because it made an absolutely amazing "pile".

So good! I used just enough water to dissolve 4 Tbls of cornstarch. To help thicken the pie, put the blueberries, sugar, 1 Tbls lemon juice, and the water/cornstarch mixture in a pan on the stove top. Stir and bring to a boil, turn off and take off heat. I took others suggestions and made the Basic Flaky Pie Crust by Stephanie. This pie was amazing! Beautiful and delicious. Baked at 400, for 45 minutes.

Fantastic!!!  Go with 4 Tbs. conrnstartch and a pre made crust...should be called jiffy pie it's so quick!

WOW! Delicious with these changes.  5 cups of blueberries, couple TBS of lemon juice and 4 TBS of cornstarch.

So glad we didn't use the recipe with twice the sugar.  This was perfect.  We used blueberries we picked here in Central Florida and they made an absolutely delicious pie!

OK.....I have this down to a science. **at least for me**  First off....I have never added the salt. (personal prefer) and I use 5 cups of fruit because we like a fruity pie....I DO use the called for 3 Tbls. of cornstarch BUT add 2 Tbls. of instant tapioca.  I do my bottom crust and put in the fruit....I take all my sugar, tapioca and cornstarch and cinnamon and wisk it all in a small bowl....pour that evenly over my berries and dot the top w/butter.....lay on the top crust and bake it.  This is SUPER SIMPLE and PERFECT.....I feel (JMHO) you don't need a lot of "stuff" in a fresh fruit pie because....well....WHY?!  Simple is good and THIS RECIPE?  GOOD!  A million thanks for posting this....it's going into my forever recipe book.  OH!  P.S.  DO let this SIT and cool off before trying to cut into it or you will have a runny mess...this pie HAS to sit and "gel" if you will.

This is a perfect  blueberry pie recipe - both incredibly simple and delicious.  I used 4 tbsp cornstarch and let the pie cool at room temperature for 90 minutes, and there were no problems.  Also, I had to use frozen blueberries, so I thawed 2 16 oz bags, then drained off the excess water to avoid runniness.  I made this with "Best Ever Pie Crust" - also a wonderfully simple yet tasty and traditional recipe.

Oh my word! This recipe is outstanding. I had some not-so-fresh blueberries that tasted okay but had a squishy texture. I was worried about how they'd taste in a pie, but they were great. I followed the recipe as written, except I lowered the temperature to 375 and cooked the pie for 50 minutes. It was a little overcooked, next time I'll check it at 45 minutes. For the crust, I used the Pastry for Double Pie-Crust recipe and made a lattice top.

This is the best ever. I'm a heat and serve kinda girl, nothing i make ever comes out right, but this came out perfectly! I was so thrilled, and it tasted great too. I added extra cornstartch (6tbsp), but when i cut into it while it was still pretty hot it was still too runny. Later after it had cooled down, it was VERY very solid, so today when i make it again, ill stick with 5. I also used frozen blueberries and was about a half cup over, but threw them in anyway, and used a full cup of sugar. MMM so good.

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

If i could give this zero stars I would. It deserves one star cause the taste was good ( nothing to write home about but good) Also, this did not hold together well at all. My pie was runny and watery and did not hold together. The cornstarch measurement should be about double. I needed a slice of this for a photo shoot and it's so runny that it's completely useless

This a wonderful recipe-we love cinnamon and not a lot of blueberry pie recipes call for it....I added and extra 1/2 teaspoon.  An excellent crust for this is Martha Stewart's pate brisee -delicious!

This is an excellent and easy to make recipe.  I used frozen blueberries, increased the sugar to 1 cup and the cornstarch to 4 tablespoons.  I also baked it on the bottom rack at 400 for 50 minutes and it came out delicious.

This is the most simple &amp; delicious pie.  I used fresh blueberries &amp; served it with Lemon Ice Cream (also on this site).  I made it for a friend's 40th birthday as this is her favorite kind of pie.  It was devoured.  Not too sweet &amp; not too runny since I used fresh berries.  I don't even like blueberry pie, but LOVE this pie.

Just a basic blueberry pie, good flavor and as easy as any other pie to make. My daughter made this one and used frozen blueberries and frozen pastry. It turned out better than I expected. Great!

If I could give this more stars I would!  I don't like blueberry pie but my family does so I made this for Thankgiving...PERFECT PIE:)  I used 4 cups of blueberries (frozen), 5tblsp cornstarch, 1/4 tsp cinnamon, 2tbsp of butter and a dash of lemon juice.  We had about 10 different deserts on the table and this was the first to go.  Presentation was beautiful and the filling held up.  Thank you for my new favorite pie recipe:)

I have made this recipe multiple times now, and I have never had anybody tell me that it is anything short of amazing.  I do use 5 Tbsp corn starch instead of 3.  I used 4 tbsp this last time I made it, and it was a little soupy.  I will go back to using 5.  Do NOT skip out on the cinnamon.  I feel like it is an ingredient that really makes the pie.  I have used various amounts of sugar depending on how healthy I was being at the time, and honestly, it always tastes good.  I would probably tend to go more in the direction of using less.  It will be plenty sweet.  I cover the edges of the pie crust with foil until the last 15 minutes, and it definitely keeps it from getting too brown.  It is also fun to put different shapes on the top rather than a lattice. Either way, I highly recommend this recipe.

I picked this recipe due to the ease of making, and I was not disappointed. My husband and I thought this the best Blueberry Pie I have ever made. I used the Best Ever Crust recipe also and it was very good and very easy to roll.The only change I made to this recipe was 4T of cornstarch intead of 3, 400degrees instead of 425 and I covered the crust edges with foil,because it was browning too fast.

Wow!  I made this 3 times in two weeks.  Delicious.  The only thing I found is that if you use berries that are semi-frozen you need to add more cornstarch.  I added 5 T last time and it worked better.  Also, I baked it at 350 deg for 1 hr and it was perfect!  Thanks for sharing!

My husband and I absolutely loved this pie.  This was my first time ever baking a pie and it turned out perfect, better then the store bought one.  I read the other reviews and also used 4 Tbls of cornstarch and baked the pie at 375. Edges did not burn at all.  Great pie recipe!!!!

The only thing I would change from the original recipe is that it needed more cornstarch.  My pie was very runny, but it still tasted great!

Great pie. I didn't have cornstarch so i tossed the berries in 5 tbls flour, and left out the cinnamon and added a squeeze of lemon.

I followed the advice of some previous reviewers and put in 1 cup sugar and 5 T cornstarch. I had to use 1/2 fresh and 1/2 frozen blueberries since they're out of season and expensive. I also added an egg wash and cinnamon sugar on the top crust for shine.

The flavor of my pie was perfect, but it was still too runny, even though it cooled for 1 full day in the fridge before eating. The sauce was delicious on ice cream, but I would have preferred a thicker filling.

This was delightful! I didn't really make it to the instructions, but it came out sooo good! I used 4 cups of fresh blueberries and about 1 1/4 cup frozen blackberries, a little under 3/4 cup splenda and about 1/8 cup brown sugar. I also added a small amount of vanilla because I think it tastes nice. I only used one pie crust to lower the carbs (I made a lattice board on top in a 2qt casserole dish). And added a mix of 2 Tablespoons cornstarch and 2 tablespoons flour. Cooked it at 375 for 35 minutes and then 425 for 10 minutes, let it sit for 60 minutes to firm up. It was WONDERFUL! :D

This pie did not set. I am so disappointed. I can't serve this to anyone because they would laugh at me. It's too bad because the flavor is good.

4.15.14 ... https://www.allrecipes.com/recipe/12196/blueberry-pie/ ... Love it.  This is Bevy's Blueberry Pie.  I usually use 1/3c flour for fresh; 1/2c flour, frozen.  The cinnamon is undetectable, but makes a good pie even better.  With homegrown berries being more juicy at peak season, a runny pie may happen occasionally; but there are worse things than having to eat a homemade blueberry pie with a spoon!

I get raves with this recipe which I make with Best Ever Pie Crust from this site.  I've heard a lot of "I'm not a big blueberry pie person, but THIS is excellent!"

I could eat this before it even bakes it tastes amazing. I use 4TBS of cornstarch it comes out very good but I am in high altitude.

I took another reviewer's advice and added 1 extra TBSP of cornstarch. that was 4 TBSP of Cornstarch.  Turned out perfect.  I think to make sure that it has gelled enough, make very early in the morning if serving for dinner. I did not refigerate it. Served at room temp.  It is a keeper.

Absolutely the best blueberry pie ever!!! I did use 5T of cornstarch as other reviewers had suggested. I cut into it while still slightly warm and pieces were perfect (not runny at all). I also added a tablespoon of fresh lemon juice and a teas of lemon zest. Just rolled out second crust and vented (rather than doing a lattice), brushed with milk and sprinkled with sugar. I used blueberries that I froze last summer so I did cook at 375 but for about 70 min. Used the recipe for the "best pie crust" also from this site. Perfect! Thanks

I suggest mixing all of the ingredients first and bringing them to a boil.  First they will get pretty runny but if you keep them at a boil they will eventually start to stick together much better.  This prevents the runny pie problem.

One of the easiest fruit pies I've ever made, so simple to throw together.  I've had a problem finding a blueberry pie recipe that is not too tart, not too sweet &amp; was thrilled with this one.  The filling sets up perfectly. Followed the directions, but did turn down the temp pretty quickly as the crust would have been too dark otherwise.  Next time I'll bake it at 375 instead.  Perfect warmed up w/a scoop of vanilla bean ice cream!

EXCELLENT!  For those complaining of "runny", boil all the ingredients over medium for about 5 minutes, and forget dotting with butter.  It was PERFECT.

beautiful with a lattice top &amp; very tasty!

This pie was wonderful!  I added about 4 Tablespoons cornstarch and 2 Tablespoons lemon juice like one of reviews said.  I brought this pie to my in-laws and everyone who was there, loved it!  Will make again and again.

Big hit with coworkers!  I used 5 cups blueberries, 6 tbsp cornstarch, and 1 cup sugar.  Forgot to dot with butter, but nobody was the wiser.  This went great with the basic flaky pie crust recipe on this site, and the lattice top was a lot of fun to make!

Made pretty much as written, with slightly less sugar and slightly more cinnamon. Used commercial pie crust dough, which was not too good, but the filling was really excellent, with a nice consistency - not glue-y and not all falling out of the crust. Will try again with either homemade or different brand of crust.

This was REALLY easy to make and really yummy. I'd never made a pie before and it was so easy. The pre-made pie crusts really help. 

Delicious!  I used 1/2 cup of sugar and 4 tablespoons cornstarch, and added lemon juice to the top of my berries in the pie crust.  I made my crust out of whole wheat pastry flour (recipe from the bag of Bob's Red Mill flour).  This pie was one of the best I've ever had.  Such a wonderful fresh flavor.  I made homemade vanilla ice cream to go with it (Easy Homemade Vanilla Ice Cream from this site).  The combination was wonderful!

I made this yesterday for my family and I was slightly dissapointed. I made it as the recipe stated with fresh berries but i took other reveiwers advice and added a bit more sugar about 1 cup because i like my pies sweet. Having said that everything else i did to the dot but when i cooked it I found the crust edges browned far too quickly and the the top wasnt even cooked yet. 

The oven temp needs to come down and the cooking time go up i think to about 190 degrees C and 1hr 10m would do it. 

I also found that once cooled when i tried it it was blandish and had no real character. But today I had a piece for breakfast with toasted meusli and it was far batter the next day and when chilled not warm or room temp. If eating it the same day serve it with cream or icecream cause it really needs a little something.

Overall it was OK. 


YUM! :) First time making a blueberry pie.. used Pillsbury refrigerated pie crust &amp; made a beautiful lattice top. It looked very pretty and professional, if I do say so myself. lol. I used 4 cups of fresh blueberries, about 5 tbl cornstarch, 3/4 c sugar, &amp; a couple of splashes of lemon juice. I cooked it on the center rack at 375 degrees for 52min or so. I let it sit for about 3 hours before slicing and it was perfectly set. Not sweet at all and great blueberry flavor. It went great with vanilla ice cream..... mmmmmm.

This pie was so awesome.  I used fresh picked berries, five cups, upped the cornstarch to 5TB.  It was just runny enough to make a nice sauce for my vanilla ice cream.

I am not much of a sweets person, but my hubby LOVES fruit pies.  I followed reviews about not doing a lattice top, etc and got to tell ya, it was GREAT.  Used frozen berries and it still came out wonderful.

So delicious and so easy.  Will make time and time again.  For reference, four cups is two pounds.

This is by far the best blueberry pie I have ever eaten and made. I'm a professional personal chef and I made this last night for a dinner party - every one raved about it. 

The only thing I'd change is the cornstarch, more makes a less oozy pie. But I have no complaints!

This pie was sooo easy! I have a hard time making pie crust so I used frozen (and frozen blueberries as well). I used 3 heaping Tbsp of flour and 3/4 cup Splenda...Oh my gosh is it ever good.  Wonderful birthday pie for hubby! Everyone loved it! Not too runny, after 2 hours of sitting and NOT pasty and thick, either. 
Thanks so much for a great recipe!

I made this pie twice - first I followed the recipe, then I made some adjustments.  The first pie was very runny (that was the only issue) so in my second pie I added 6 tbsp. corn starch to 5 cups of blueberries.  After 20 minutes of baking I put foil over the crust edges to keep them from burning.  This pie was gone in 15 minutes!  Everyone was complaining that there wasn't more to go around.  Definitely a keeper.

Super, super easy!! This is the ONLY Blueberry pie recipe you need. I used frozen berries and increase the sugar slightly. I also used mini cookie cutters for vent holes and an egg wash and sprinling of white suger to give the crust a nice finish. Absolutely delicious!!

The pie was ok, wasn't my favourite, I've made better in the past.  Wouldn't make it again.

This is very easy and tasty.  I used 6T cornstarch because I had 5C fresh blueberries.  It was a little runny, though, even after 1 hour of baking and 4 hours of cooling (3 hours in the fridge); so, the next time I use 5C blueberries, I'll try 7T cornstarch.  Then, the consistency should be perfect. Also, I might use 1T or so of fresh-squeezed lemon in the future; I really couldn't taste the cinnamon, though I upped the amount a little because of the extra C of berries. Anyway, this recipe is very good, with the necessary modification of extra cornstarch.

I tried to do everything everyone suggested: 5T of cornstarch, tinfoil covered edges, letting the pie sit for several hours.  I even let the pie sit OVERNIGHT, nearly for 24 HOURS, and it STILL turned out a horrible, liquid, disappointing and especially embarrassing mess.  I don't know how it worked for so many people, but I've got standards and this pie does not meet them.  I would have been better off throwing 4 expensive cups of blueberries, 1 cup of sugar, two pie shells and 5T of cornstarch into a blender and drinking the result.  It would have been more gratifying, at least.

I made this pie last night turned out great. The only things I changed were 5Tbs of cornstarch instead of 3 and cooked at 400 on middle rack for 50 min. We let it  sit all night  and really enjoyed it today not runny at all.

i used 5 cups frozen wild blueberries, 4 tbsp cornstarch, 1 cup sugar and 1 tbsp lemon juice.(the trick is to taste your fruit, since not all blueberries are the same sweetness) i made the lattice top brushed it with milk and sprinkled the pastry with sugar. Awesome!! my first fruit pie was a hit Thank you!

Loved it! Made a double recipe with a simple crust. I have shallow pans so I just split up the filling into 2. I wish I added another cup of blueberries and I followed reviews to add 5 T cornstarch instead of 3T and also added a splash of lemon juice in each pie. I omitted the salt because it's bad for you and forgot the butter, but it was still great! The lattice doesn't need to be entirely covering the top of the pie, the inside is great!

I followed the recipe exactly, and the filling came out very runny, and it ruined my pie crust.  I was very frustrated by the waste of blueberries... I will most definitely NOT use this recipe again...

My pie was great.  I really liked how well it set up.  I did not do the lattice top, due to time.  It did get a little to brown around outside edge of crust, which should be covered for a portion of the cook time.  Thanks for the great recipe.

This is the first time I have ever made a blueberry pie.  I followed the recipe to the letter, and it turned out perfectly.  I would not change a thing.  This is a keeper.  I look forward to many more blueberry pies.  It is the easiest pie I have ever made.  :)

Make a delicious fresh blueberry pie, complete with lattice crust.

blueberry pie

Prep Time: 25 minutes

Cook Time: 50 minutes

Total: 1 hours, 15 minutes

Servings: 1

Author : ASHESP

Ingredients

Instructions

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