Comments on: Simply the Best Blueberry Pie

By: Allison

Allison — Wed, 20 Mar 2024 18:51:44 +0000

Great recipe, I love the instructions! fyi, I decided to use a bit less sugar (calculated nutritional values with https://nutriely.com/tools/recipe-builder)

By: Stephanie @ Sally's Baking Recipes

Stephanie @ Sally's Baking Recipes — Fri, 15 Mar 2024 12:50:16 +0000

In reply to Larissa. Hi Larissa, We recommend storing it in the refrigerator overnight.

By: Jayme Miner

Jayme Miner — Fri, 15 Mar 2024 12:05:21 +0000

This recipe was a Pi Day win! I have been a self trained home baker for years and I have found that Sally’s recipes will never let you down. Her blog is incredibly informative and worth the read. While my specialty is scratch baking cakes, I have made a pie or two prior to this like chicken pot pie or maybe a dessert pie with a blond baked single crust. I have never made a berry pie or tried a lattice crust. With Sally’s help, it turned out to beautiful and delicious and I still kinda cant believe how easy it was!!! Totally recommend this recipe and I cant wait to try the peach pie next!

By: Larissa

Larissa — Fri, 15 Mar 2024 01:06:19 +0000

Sally,

When preparing pie 1 day in advance, does the pie sit on the counter or go to the fridge?

By: Vanessa

Vanessa — Thu, 14 Mar 2024 17:24:04 +0000

I made this last night for Pi Day at work (in my ceramic Pi pan!). I had about a pound of fresh berries, a pound of thawed and rinsed frozen berries, and about a cup and a half of thawed and rinsed frozen wild blueberries. I had already thawed the berries before I decided to use this recipe. That worked shockingly well! I otherwise followed the recipe exactly because I have learned to trust recipes from Sally. It’s a gorgeous pie that is holding together nicely as my co-workers take slices and is the perfect sweetness besides!

By: Jesse Thoresen

Jesse Thoresen — Thu, 14 Mar 2024 14:26:57 +0000

Thank you so much for including metric measurements! I live in the U.S. but I’m teaching my kids metric and what better way than to make a pie using metric. The pie turned out great and we got real hands on experience using metric measurements.

By: Erin @ Sally's Baking Recipes

Erin @ Sally's Baking Recipes — Thu, 14 Mar 2024 11:31:03 +0000

In reply to Linda. So glad you enjoyed the pie, Linda! Thanks for giving the recipe a try.

By: Linda

Linda — Thu, 14 Mar 2024 06:00:50 +0000

This was the best pie I have ever made. I made it deep dish since 6 cps was a lot of berries. The crust was flaky and crispy, even the bottom crust which often gets soggy. I added 2 Tbsp minute tapioca in addition to flour and cornstarch to reduce the amount of juice. Since mine was deep dish, it required 20 min longer to bake. I found the tip of internal temperature reaching 200 was helpful as mine didn’t bubble until the internal temp got around 190.