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.
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!!
Read here to make a perfect pie using frozen blueberries: We used the full five cups of blueberries thawed, thoroughly drained, and squeezed a bit in a colander. To the flour mix we added one tsp of cornstarch. In place of sugar, we used splenda (cup for cup) to save calories. We tried previous reviewers methods of brushing egg wash on the bottom crust before putting in the filling; this worked well. My husband rolled the top crust out, cut it into seven 1 1/4" wide strips and did a basketweave pattern on top. (We saw this method on Alton Brown's Good Eats Blueberry episode.) We dotted the margarine in between the slats of the top crust, and brushed on an egg wash of one beaten egg with approx. 1 tbsp water. It looked like a Martha Stewart pie. Alton says to let it cool a long time-at least two hours-so that it will hold up. Ours cut and held together perfectly, but we let it cool overnight. We ate it for breakfast this morning warmed up with lowfat vanilla frozen yogurt on top. It was easy, delicious, lower calorie than most pies, and a perfect spring/summer dish. The frozen blueberries were much more cost effective, and I doubt anyone would guess that they were not fresh. Thank you for sharing!