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Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.

Source: Martha Stewart Living, August 2003
Servings

Ingredients

For the Crust

For the Crumble

For the Filling

Directions

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Reviews

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52
  • MS10858238
    2 AUG, 2016
    I've been making this pie recipe for the last few years for my family. Everyone loves it. My husband asked me today if I'd make the blueberry pie he loves so much. Will always make this pie when using blueberries.
    Reply
  • lifeofpie
    25 JUL, 2015
    I only used about half of the crumple topping. The crust was flaky, buttery perfection; it rolled out easily too. I had no issues with the pie being runny -- the blueberries and their juice were quite thick. It was a huge hit, and I plan to make it again. I can't flute a pie to save my life.
    Reply
  • dani1033
    4 APR, 2015
    Just made this and it smells and looks fantastic. I didn't use 1/2 of the crumble topping it looked like it would have been too much. As for the concern it was runny I made a blueberry crumb pie before with canned blueberries and it was runny too. I read other recipes saying that the pie needs to set anywhere from 4 hours to overnight. I'm going to try that and see if it works.
    Reply
  • Ms Dayna
    17 SEP, 2012
    To runny and sweet. The video does not show them cutting the pie?
    Reply
  • anniequinn
    6 DEC, 2011
    For those having a problem with the pie being runny, I just watched the video for this recipe and the lady said she crushes the blueberries with her hands a bit to make sure the blueberry juice comes out during baking to activate the cornstarch
    Reply
  • sammersmom
    20 JUN, 2010
    Absolutely the best blueberry pie ever! The first time I made it my husband and mom could not stop eating it. Needless to say, they overindulged ;) I do agree that it the only correction it needs is to up the cornstarch. The 4 tsps called for is def. not enough. Other than that this recipe is one of my all-time favorites!
    Reply
  • lela53
    4 JUN, 2010
    I made this pie 2 days ago--it was delicious, but I agree a little more cornstarch is needed. It was entirely too sweet for my taste so I plan to make it again and use splenda white and brown sugar. My family loved it.
    Reply
  • debgleit
    23 MAY, 2009
    I made this pie today and 4 teaspoons of cornstarch has to be a typo since it came out too runny. It probably should have been 4 tablespoons.
    Reply
  • Arizonasunrise
    16 NOV, 2008
    There are 16 Fluid ounces in one Pint, One cup is equal to 8 fluid ounces. So you will need 6 cups of berries. I love Blueberry Pie so I hope yours turns out Perfect.
    Reply
  • YankeeinEngland
    13 NOV, 2008
    Not to sound stupid, but can anyone tell me how many cups in a pint of blueberries, sorry, the UK only sells by punnets, and I have several punnets that I stuck in the freezer, and just wondering how many I would need?
    Reply

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