Reviewed: May 23, 2012

This is fabulously delicious!

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Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: May 13, 2012

this pie is amazing! i'm giving it 4 stars as written, because the cream cheese layer most definitely needs to be doubled. as i read reviews from those who doubled just the cream cheese, i decided to double the whole layer as i imagine doubling just the cream cheese would change the flavor and consistency of that layer. i'm so glad i did - it was a tight squeeze but still fit in the pie shell. the blueberry layer is absolutely delicious - ever so slightly tart, but sweet and juicy and full of fresh blueberry flavor. i think i might even borrow the method for the blueberries to make a compote to go over pancakes. this recipe is a great change from traditional blueberry pie, and is very easy to make as well. thanks for posting!!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Apr. 5, 2012

i love this pie!!!! i do think that more cream cheese filling makes it better, but that is just my preference. it's awesome either way! i also use a graham cracker crust, much better than a regular crust.

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Reviewer:

gravincas

Reviewed: Jan. 9, 2012

This recipe was easy enough, and tasted fine, it just wasn't super. My kids liked it, so I might make it again, but both my husband and I were a little underwhelmed. It would probably be better with a graham cracker or cookie crust.

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Reviewer:

cgm

Reviewed: Jan. 7, 2012

One of my favorite pies of all time! Light and refreshing, not heavy at all, even with the cream cheese. I use a 16oz bag of frozen (Wymans---they are by FAR the best tasting) blueberries. Make sure to bake the shell and prepare the berry sauce first so they have time to cool. This is perfect for warmer weather and great for the fourth of july:) Thank you so much.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Dec. 14, 2011

Delicious!!! It was a hit for Thanksgiving and when I went back for more, it was gone. Booo! I will be making this again!

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Reviewer:

Ismene

Cooking Level: Intermediate

Reviewed: Dec. 8, 2011

very good will make for many years to come this was a hit

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Reviewer:

shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

Reviewed: Nov. 23, 2011

Awesome! I took other reviewers advice and upped the cream cheese to 8oz and added 1 tsp. of vanilla. I also added a little extra corn starch since I used frozen blueberries that we had picked this summer. Glad I did, I think it would have been too runny. I made an extra batch of the cream cheese/whipped cream mixture to use on my pumpkin pie instead of regular whipped cream. Amazing.

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Reviewer:

Elie

Cooking Level: Intermediate

Home Town: Hillsboro, New Hampshire, USA

Reviewed: Nov. 22, 2011

BEST Blueberry pie recipe I have ever made. I have given this recipe to so many people. Everyone loves it .It keeps well in the fridge . Tha bottom cream cheese layer keeps the blueberries from making the crust soggy like other blueberry pies.

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Reviewer:

stayfree1573

Cooking Level: Professional

Reviewed: Oct. 24, 2011

Great tasting pie!! After reading several other reviews I did modify it just a teeny bit. Added a splash of vanilla to the cream cheese mixture, and did 2 cups of frozen blueberries and 1 cup of frozen raspberries to give it a bit of tartness. And I'm SO glad I added those, it turned out great. My berry mix was thick enough, didn't need to add more cornstarch like some other reviewers (maybe they didn't cook the sugar/water mixture long enough?). Anyway, THANKS for posting this recipe, I'll add it to my favorites and make it again.

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