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Reviewed: Jul. 9, 2008

Like Nalova, I found the dough mix to be quite sticky. You may want to keep the cooking spray handy so you can apply to your hands as needed for easier spreading. Or maybe add a little more baking mix to the dough mixture. It was well worth the effort -- it's a hit!

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JODYBUCKETS


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Reviewed: Sep. 23, 2006

WOW!! I can't believe this is low fat!! I used only raspberries, and it was still awesome!!

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Lizard


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Reviewed: Aug. 9, 2006

I liked this better than my boys & hubby. I am a lover of creamy-type desserts. My husband is more of a purist and I think the custard detracted from his berries! Because I bake for them mostly, I probably won't keep this recipe.

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imjammin

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Hemet, California, USA
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Reviewed: May 25, 2006

I was pleasantly surprised by this dessert... reminiscent of a clafouti, although much lighter, of course. The dough for the crust is SUPER-sticky, but it will eventually spread and form a crust. I used blackberries, but will try this recipe with raspberries and/or peaches next time. Thanks for a 'berry' delicious dessert!

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Nicolette

	Cooking Level: Intermediate
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Reviewed: Jan. 23, 2006

This was really lovely. I used a graham cracker crust because it was easier for my toddler to help make. I also used frozen berries. The custard browned beautifully. I did add some corn starch to the berries and they set up perfectly. A few berries bubbled through to the top of the custard, giving it a lovely colorful top.

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BATTLINGENTROPY


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Reviewed: Aug. 8, 2005

I was looking for a recipe to use up the raspberries and blackberries I had on hand and this fit the bill perfectly. Very easy to make. I only had low-fat sour cream, doubt it made much difference in the overall taste. Next time, I may try low-fat vanilla yogurt in its place. Even my picky teenager was highly complimentary of this pie. Be patient with the crust - it is very sticky and hard to work with but will fit the pie pan with a little patience. Thanks for a great summer recipe, Lea!

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BABSKITCHEN

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Apr. 5, 2005

i started making this pie and quickly realized that someone had put onion soup mix in our sour cream, so i substituted strawberry yogurt. since it turned out great, next time (will definately make it again) i'll probably use yogurt even if we do have sour cream. we topped the pie with whipped cream. the only problem with the recipe was the dough was very sticky and it took a long time to get spread over the pan because it stuck to my fingers even with flour. it was worth the effort because it was absolutely delicious. thanks for a great recipe!

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nalova

	Cooking Level: Beginning
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Reviewed: Aug. 10, 2004

I used regular sour cream and whole eggs and it turned out great. The crust was a little cake like and the presenation wasn't pretty but it made up in taste.

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rosey


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Reviewed: Jul. 10, 2003

I thought this was a great sweet snack. I love that it is low fat. I used peaches and raspberries and I used frozen fruit. It tasted a lot like a cobbler with out all the fattening ingredients.

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Reviewer:

WEEBROICH


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Reviewed: Aug. 29, 2002

Very easy to make. Very healthy and low fat. the only negative is that it definently tastes low fat.

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8 users found this review helpful

Reviewer:

CBNOW


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