Reviewed: Nov. 14, 2011

It was very delicious. Baked once over the weekend, and will make another one tomorrow and bring it in to work. Will make a few adjustments, though: (1) the quick oats turns out a bit chewy, will first use knife to cut the oats into smaller pieces (2) I used 13.2 oz fresh blueberry and 4.4oz fresh raspberry, mixed with 1C brown sugar, 1T ground cinnamon, and 1t ground nutmeg. (3) Also, I sprinkled 1T of all purpose flour over the filling once it's poured into the shell so that it won't be too runny. (4) I brushed the top of the pie with a beaten egg, so it came out nice and golden and shiny.

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Reviewer:

Noway

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Sep. 17, 2011

I'm giving my version 5 stars. It. Is. So. Good. Instead of canned blueberries, just use fresh. It is so easy to make, and yummy. I used less salt, and less sugar.

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Reviewer:

phoenix

Reviewed: Jul. 27, 2011

This was AMAZING!! I'm so glad I made this! I cooked it for my mom's 40th birthday and EVERYONE got seconds! HIGHLY HIGHLY HIGHLY recommend this. The only thing I changed was to add a splash of vanilla to the crust. It was perfect!

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Reviewer:

ChefAbby

Reviewed: Jul. 11, 2011

This was very good. I don't like to use pre-sweetened fruit, because you can't control the amount of sugar. I used fresh with the recommended sugar and flour from other commenters. The berries I had were not that flavorful. Next time, I'll add a little lemon juice or lemon zest, like I do for my regular blueberry pie. Also, I used old fashioned oats, because I did not have quick. It made the crust chewy, which some in the house liked, and others didn't.

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Reviewer:

Tricia

Cooking Level: Intermediate

Home Town: Riverside, Connecticut, USA

Reviewed: Jul. 8, 2011

This was wonderful and easy! The only thing I will adjust next time is to maybe use less butter because the base was very hard and almost hard to lift off the pan.

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Reviewer:

domestic_goddess

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Reviewed: Jun. 3, 2011

I would not consider this a pie, but it was fantastic. It is more of a buttery cobbler. I used fresh blueberries, and coated them as other reviewers recommended. It was actually a little too buttery for me and I even cut out 2 T of butter. Next time, I will up the oats and cut the butter even more.

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Reviewer:

Stacie

Cooking Level: Expert

Reviewed: May 17, 2011

I cooked mine today and it turned out great! I used 1 packed of fresh blueberries (it seem like I need a little bit more next time :) ). Thank you for sharing this recipe.

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Reviewer:

Larra Jungle Princess

Home Town: Petaling Jaya, Selangor, Malaysia

Reviewed: Feb. 25, 2011

Excellent!!! I will actually use this as a quick cobbler recipe every week! I have to say - I did decrease the butter to 3/4 cup and thought it came out great - next time I'll try 1/2 cup butter and 1/4 cup applesauce to see if it comes out the same! I also used whole wheat pastry flour and sprinkled about 1/2 cup of chopped walnuts on top of the blueberries before putting the topping on. I can't wait to use this recipe with some canned figs I have!.....maybe even jarred mincemeat another time?!?!?!?!? Thanks a million!!!!!!!!!!!

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Reviewer:

Menwith Hill'er Back Home !!

Cooking Level: Intermediate

Reviewed: Feb. 24, 2011

This had way too much butter in it. My husband and I didn't care for it at all.

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Reviewer:

Annie

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

This recipe was EXCELLENT!! It was super easy and tastes amazing! I used a little bit of sugar and cinnamon to coat the blueberries, I used frozen larger blueberries and I didn't even bother to measure them I just filled the pie plate and then put the crust on top. I will be making this recipe again!

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