no fresh blueberries here, but we do have a few containers of them; i'm judging enough to make one.

 

does the same basic formula work for strawberries? we've got lots of those in the freezer!

 

definitely a "gotta-do," and soon.....

 

Thanks for posting your recipe and for all the feedback on the thread from other Food Forum Members.

 

Kind regards,

Margaux.

 

just put it in the oven, we'll see how it goes. that top crust was a challenge - should have taken it out of the foil pan before it thawed!

 

It can be that easy, but the trick to berry pies is guessing how much thickener you need to add so that the filling sets up the right amount -- the right amount varies with the fruit, its ripeness, sugar and pectin content, etc.  An easy and delicious way to cheat on that with blueberries is to make a http://www.epicurious.com/recipes/food/views/Streusel-Topped-Pear-and-Blueberry-Pie-102911" rel="nofollow - blueberry-pear pie .  The pears provide more structure, so you almost never end up with a soupy pie this way.

 

My attempt finished pretty well; even though the crust went into the oven looking completey shredded, by the time it came out it looked ok. After cooling for exactly two hours (everyone was counting down the last minute or 5), the pie cut easily into 6 pieces, and the filling held pretty well.

 

I took a couple of pictures and will post.

And it is very tasty.  Unless you've got really, really good blueberries that can star on their own, I think that the depth of the combined pear and blueberry flavor actually makes a better pie.  There are lots of recipes for blueberry-pear pie, and plenty of room to experiment, so do a little searching and have fun.

 

Hard to believe, but, but that top crust is actually very pieced-together, due to the troubles mentioned above:

 

 

It looked like a mess going in but, in my opinion, the final result looks kind of nice.

 

We served the pie up simply with some whipped topping:

 

 

The taste was really good. The blueberries and raspberries were a good match (how could they be anything but?) and the crust, whihc wasn't soggy or limp, had a good flavour to it.

 

Taking Mike's experience into consideration, I made sure that the filling ingredients were well-mixed. I used raw (turbinado) sugar, and probably added just a little too much sugar or (more likely) flour to the mix; the filling was quite firm, but not in a bad way. Since I enjoy the effect that cinnamon has on things like this, I used probably twice what his method called for, and enjoyed the extra zing provided.

 

All-in all: success, I think, especially for a first attempt! The only thing I would do differently is perhaps cut the sugar and the flour just a little bit, but not much, and see what the result is like. Thanks to Mike for showing me just how easy something like this can be, and how good the results are. I honestly would never have believed it without seeing it.