The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 9, 2009
Delicious! I used canned blueberry pie filling. It was still very good. If you use pie filling, use half of the ingredients in step 1, otherwise the pie content will overflow the pie crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 12, 2009
very very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 11, 2009
This is outstanding and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 6, 2009
Super easy and always a hit for summer parties.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 24, 2009
I've made this pie twice and it was excellent both times. My co-workers could not get over how wonderful it was. For a brief moment in time I was the toast of the office and then, the pie plate was empty and it was business as usual!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 22, 2009
This was a hit, with modifications from the very helpful reviewers! I doubled the recipe (2 pies) because I found a heck of a deal on fresh blueberries. Cut back on the sugar in the mix, used 1/2 brown sugar and 1/2 white sugar in the topping, added fresh lemon zest and lemon juice and vanilla to the blueberry mix. Even my non-sweet eating boyfriend thought this was great. Not too sweet, just right. I'll make this again for sure, thank you for sharing!
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Cooking Level: Expert

Home Town: San Leandro, California, USA
Living In: Discovery Bay, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 19, 2009
This is a late review, as I made THREE of these for the 4th of July - but they were awesome. My changes were: replace 1/2 the sugar (filling and topping) with brown sugar. Add lemon zest, cinnamon, and nutmeg to the filling. Add cinnamon to the topping. This made extra topping for me, too (which is great - so many recipes make too little) so only 2 batches' worth was enough for the three pies. This pie was even better the 2nd day. (I'd tell you about the third day, but they were all gone....)
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Cooking Level: Beginning

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by Ginny in Mass
Reviewed: Sep. 18, 2009
Very good pie. I was kind of skiddish about making this because of the sour cream but very happy I made it anyway. A nice change from your run of the mill blueberry pie.
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Home Town: North Adams, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 15, 2009
Great pie! My mom loved it so much, she got the recipe from me and then entered the pie in a blueberry pie contest and won first prize!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 10, 2009
VERY VERY GOOD! Didn't really taste creamy to me, but delicious. The only difference in the way I made it is that I used whole wheat flour, because that is all I ever use. I also used fresh blueberries, as the recipe states. Overall, an absolutely delicious pie. I will definitely make this again.
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Cooking Level: Intermediate

Home Town: Peotone, Illinois, USA
Living In: Manteno, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 5, 2009
This was so delicious! I halved the recipe, and didn't use a crust - just baked it in a Pyrex mixing bowl. I used vanilla lowfat yogurt instead of sour cream, and added some cinnamon to the topping. It was really perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 24, 2009
This is the best b/b pie I've had, and didn't even change a thing. Oh, yes I did. I had a pre made graham craker shell that needed to be used, and it worked fine
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Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 22, 2009
Fantastic!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 21, 2009
Very good the only thing I would change is a little less sugar
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 21, 2009
WOW! This is so good. It is a bit sweet but we also had pretty sweet blueberries. We are going to try this recipe rhubarb next.
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Cooking Level: Expert

Living In: Nampa, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 19, 2009
This was very creamy and moist. I loved the flavor. I took the advice of other reviewers and used brown sugar instead of white for the topping.
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Cooking Level: Expert

Home Town: Gaylord, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Photo by Bird
Reviewed: Aug. 19, 2009
This was really good but just a bit too sweet for me. I made it exactly as stated.
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Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 16, 2009
Wow, this pie is amazing! So warm and gooey and comforting. Just took it out of the oven and am enjoying a warm piece as I type this review. I personally used frozen blueberries, added vanilla and lemon juice to the sour cream mixture, and used brown sugar and cinnamon in the topping. To die for! I plan on making this for Thanksgiving... thanks so much for the wonderful recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 14, 2009
This is so delicious!! I had planns to go berry picking today and wanted to use up the rest of the blueberries in my freezer from last season. I was a little concerned when it was done as it was a little jiggly in the centre, but it set up nicely as it cooled. I guess it was due to the frozen berries. I decresed to 3/4 c added the vanilla to the custard and used brown sugar for the topping. The reviews of others really help when trying out recipes from this site - Thanks! This is a recipe that I will make again and again!- so easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 9, 2009
This pie is delicious!! and easy!!! and it's very pretty!! I cut the sugar to 3/4 cup and put a little vanilla extract in the sour cream/egg mixture and a little cinnamon in the crumble topping!! Fantastic, I will make again and again!!!
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