Hi Mary! I’m so glad you’ve enjoyed everything so much! I hope you love everything you try. 🙂

Hi Mariah! A metal dish will work. The temperature will remain the same, but you’ll likely need to adjust the bake time. Without having tried it personally, I can’t say for sure how you would need to adjust it.

My grandmother used Splenda to bake items for my daughter because of diabetes. She always used half Splenda and half of the sugar the recipe would call for and it was always delicious! It won’t be as sweet as all sugar, but for a type 1 brittle diabetic, it can mean hospitalization. It may be not as juicy as the sugar helps to make the juice in the fruit, but I think her always turned out wonderful. I miss her so much!

So glad you enjoyed it, Mary! 🥰

We hope your pie turns out beautifully, Heather! Enjoy 💙

Hi Mayra! Unfortunately I’m not sure how it would go because I don’t bake with splenda too often. Hopefully someone else can chime in with some insight. If you do try it I would love to know how it goes. 🙂

I’m so glad everyone enjoyed it so much, Robynne! 🙂

Hi Wendy! If you used frozen berries did you thaw and drain them first?

I am so glad you enjoy it so much, Michelle! Great tips! 🙂

Mary, I am so sorry that this happened. You are correct, if the fruit obtains a lot of water it will cause this to happen, thawing should prevent this though. On the positive side, it should still taste delicious! 🙂

The filling would have been perfect, but I do not recommend using frozen berries. I only had 3 cups of fresh and supplemented the rest with frozen, which I dried on paper towels and blotted lightly. They were still too wet. Also, I didn’t dry the fresh berries after I washed them. The overall result was just too much liquid. I would say that if you don’t have fresh berries, make something else.

Perhaps for this reason, the pie took way longer to bake. Much of the voluminous liquid spilled out, thank god, after which the cooking seemed to speed up. It wasn’t a complete disaster. It’s not pretty and far from perfect, but the errors are mine, not the recipe’s.

Wow that is quite the testament! Thank you so much, Leslie. I am so glad you enjoy the blueberry pie so much. I would love fresh blueberries from a plantation. I hope you’ve tried the blueberry cobbler as well. 🙂

In June, for just a few weeks, my friend Jenny and I run out to a plantation in Mississippi just at daybreak to pick a bucket of the sweetest, fattest, juciest blueberries for pie and cobbler. This pie recipe did them justice, mmm hmmm. Thank you ma’am!

I am so glad you enjoyed the pie, Pete! 🙂