this recipe was Fantastic. I loved the taste of the Freshness of the Berries. Not to sweet at all. I followed the advice of other cooks and did 3/4 berries in pie and 1/4 pureed. and I only 3/4 cup of sugar and I think this made it perfect. I did it in a Shortbread crust which I think set if off Just perfectly. I let it Set for a good 24 hours in the fridge and it was not soupy or fall apart at all like a lot of my other family members pies too. this will be a recipe I will use for years to come.

Reviewed On: Jun. 24, 2009

My Sister-in-law and I were looking for a creamcheese stuffed mushroom and found this one. We loved it!! it does make a little more filling than 12 mushrooms can hold. I did not do the pre-bake saute, and it still turned out wonderful. the leftover filling is great on bread or bagel!!

Reviewed On: May 18, 2009