This pie is absolutely delicious. I made this pie for a friend of mine and now she uses some of her land to grow blueberries so that I can make her more pies! I flute the edges and put 4 slits on top of the pie, very pretty.

I tried this recipe with rye flour by mistake and the pie came out tasting amazing.

I realize I am coming about 2 years late to the party, but my step-daughter's new boyfriend, in a very generous effort to ingratiate himself to me, a professed lover of blueberries, brought to me about 18 pounds (no joke) of berries he picked with his own hands.

So, I've been trying to find recipes for them. I usually toss a handful of berries into my protein shake every morning, but I think it would take me about 37,000 shakes to exhaust my supply of berries. A couple of days ago, I found a recipe for blueberry buckle, which was nice, but I wanted pie.

The only problem: I cannot make pie crusts. I, who make an entire Thanksgiving meal for 10 people from scratch every year have to buy pre-made crusts for my apple and pumpkin pies. It makes me sad.

But, your link to Martha's crust recipe (along with a new Braun food processor I picked up at a yard sale) inspired me to try making this pie along with a homemade crust.

And it worked! The pie is lovely. Well, it *was* lovely, until my beloved husband and my youngest daughter and I got our meaty paws on it. Now, it is demolished. But it was heavenly!

Thank you very much for the great recipe.

Would this recipe be just as good using frozen blueberries? If yes, should I thaw them first?

The pie was good, I made my own crust and made it thicker; try it if you're a lover of the crust.

Hi Elise! I've found everything on your site to be easy and delicious, including this pie. However, even after allowing it to cool to room temperature, when I cut it last night I discovered a major malfunction--despite the 1/4 c. flour, it was so watery that when I pulled the first piece out, the juice level rose to the height of the top crust of the pie left in the pan. No berries, just watery juice! I handpicked the blueberries myself on Sunday morning, so I don't think it's the berries (as I said, it tasted great), but I'm flummoxed as to why this happened. Ideas?

Sounds like your berries were extra juicy. Sometimes that happens with fruit. I just made a batch of apple butter last night where the opposite happened. Usually the apples give up much more liquid and it takes an hour to cook them to the right consistency. Last night's batch cooked up in 30 minutes and started out much thicker than normal. With pies, I think perhaps having lots of vents on the crust will help the moisture escape better. ~Elise

I just made this pie (first ever blueberry pie I've ever made) and it's okay - I would definitely triple or quadruple the sugar in the pie crust (I used the all butter pie crust recipe from the link) - and I'm not the type who normally says things like that. The crust was excellent, otherwise - I used LIGHT SPELT flour and butter and it was VERY light and flaky.

The filling was good, I did what Adelle (comment above) suggested and used apple pie spice (mixed my own from an online recipe) but I would up that too. I couldn't really taste the spices in the filling. I also used spelt flour in the filling.

Despite my lack of enthusiasm, my 13 year old son said that the pie rivalled the Menonite pies from St. Jacob's, Ontario, and was definitely better than his grandma's pie (my mom's - not my husband's mom's - just so we don't start any family wars!) So if a 13 year old boy likes it, then it must be good!

I made this recipe a few days ago. Blueberries are really expensive here and this is not the season so I used frozen blueberries (I always have a lot of these in my freezer, for Blueberry Muffins ^^) This recipe was a really good idea, and I loved it! My mother and my sister too! Thank you very much. I'll make it again!