Just cut the amount of sugar the recipe calls for.

try coating fresh, raw berries with a blueberry sauce. by keeping most of the blueberries raw gives the pie a great texture and a nice tart bite. the recipe i use is adapted from the Pie Bible by Rose Levy Beranbaum (i cut the sugar in half and upped the lemon):

1 prebaked pie crust
1 large egg white lightly beaten
4 cups blueberries
2 Tablespoon cornstarch
l/4 cup sugar
juice of 1 lemon
pinch of salt

Preheat oven to 425 degrees

Brush cooled pre-baked crust with egg white

In medium saucepan, bring 1 c of the blueberries and 1/2 cup water to a boil
Meanwhile, combine 2 T cornstarch and 2 T water, set aside
Reduce heat and let blueberries simmer 3-4 min, until they start to burst and juice thickens. Then, stirring constantly (otherwise you'll get big lumps!!), add 1/4 c sugar, juice of 1 lemon, cornstarch mixture & a pinch of salt
Simmer for about a minute until the mixture becomes translucent. Remove from heat and fold in 3 cups raw blueberries.
Spoon mixture into pie shell and allow to sit at least 2 hrs before serving

SO GOOD and SO EASY

Heat will release natural sugars in the blueberries (or any fruit) so if you like it tart try omitting the table and/or brown sugar and see how you like it. Maybe make a tiny pie first to test.

20 pounds of blueberries... yuuuuuuummmmmm.

I've been picking blueberries this summer too. I have two delicious recommendations for you, though neither are pie recipes.

Blueberry crumb bars with plenty of lemon:
http://smittenkitchen.com/2008/07/blueberry-crumb-bars/

And, if you have an ice cream maker, I have made the BEST blueberry ice cream twice this summer (we are all chocoholics around here yet loved this):

2 cups blueberries, fresh or frozen without sugar, thawed
1 cup milk
1 cup whipping cream
3/4 cup sugar (reduce to your tastes)

In a blender or processor, combine berries, milk, cream and sugar. Puree. Chill for 6 hours, then freeze in an ice cream maker according to manufacturer's directions. Makes about 1 quart.

thanks! I'll definitely have to try the uncooked one, I've never heard of anything like that before and it sounds great!

I made a pie this weekend with blueberries, strawberries and raspberries. It was one of the best desserts I've ever made or tasted! Please try this one! It's the jumble berry pie (bottom video).

http://blackirondude.blogspot.com/2010/02/2-excellent-pie-tutorial-videos-rev-b.html

i've made the smittenkitchen blueberry bars a few times. the last time, i reduced the sugar in the crust a couple of tablespoons and bumped up the filling part to 6c. ( 2tsp of cornstarch). it was pretty tart, although i think i could go a little further and reduce the sugar even more in the filling.

This is a French recipe for a simply delicious fresh blueberry tart featured on LivingTastefully:

http://livingtastefully.weebly.com/2/post/2008/07/my-favorite-blueberry-tart.html

I use my dad's blueberry pie recipe. It's a cold pie and super easy to make. Coat blueberries in powdered sugar and let them sit in the fridge for a few hours. Mix them with cool whip in a pre-baked pie crust and put it back in the fridge for another hour or so. The sugar doesn't make the berries too sweet at all, they are still nice and tart, but the blend with the cool whip is perfect. It's so much better than a cooked pie and so refreshing in the summer!

A friend of mine made an awesome blueberry buttermilk tart last weekend and posted the recipe on our blog:
http://perfectlyedible.com/2010/07/blueberry-buttermilk-tart/

It had an almond shortbready type of crust that was addictive. And the sweet blueberries and tart buttermilk was a great combo.