Reviewed: Jan. 18, 2009

I made this pie for my friend's B-day party and everyone loves it!! :) I took some people's advice to cut some sugar(used 3/4 c) from the sour cream mixture, I also put more sour cream(2/3 c) and left about 1/4 mixture behind. It seemed to be a bit tart for me but I get comment from other people that it was just right bc it brought out the flavor of the blueberries. I don't know, the pie was gone in like 10 seconds, I just got a small bite of it. I guess how much sugar depends on how sweet the blueberry is, mine was tart. I will keep the same amount of sugar and use all the mixture the next time and see how it goes. Thanks for the recipe!!!

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skykid

Cooking Level: Intermediate

Home Town: Shanghai, Shanghai (Municipality) , China

Living In: San Jose, California, USA

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Reviewed: Jan. 7, 2009

It was good, not the best. I really liked how the pie wasn't runny, made a nice contrast to traditional blueberry pie. I didn't have enough sour cream on hand so I added about an eight of a cup of vanilla low fat yogurt. My blueberries also rose to the top and the cream sort of settled to the bottom. Also reduced the amount of sugar, probably will reduce it more next time. Tasty though!

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Jill

Cooking Level: Expert

Home Town: Statesboro, Georgia, USA

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Reviewed: Jan. 6, 2009

This is such a yummy, easy pie! You can use any kind of fruit. A favorite in my house is peach/strawberry - delicious! Also, put a little cinnamon in the crumble topping.

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stacia

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Pasadena, California, USA

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Reviewed: Dec. 26, 2008

Followed the recipe exactly...and everyone LOVED it! A very, very yummy pie!

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Janelle

Cooking Level: Beginning

Home Town: Tacoma, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Dec. 24, 2008

I am not a person who usually enjoys fruit desserts (I always go for chocolate) but OMG! This was delicious! A crowd pleaser at Christmas Eve! I added some cinnomen to the crust, and a little extra sour cream...it was really easy, even my kids were able to help! Thankyou for making me a fruit lover! I will definitly make this again.

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Lara

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

My nine year old daughter made this and it was fabulous! We are trying it again with yogurt and frozen blueberries. Awesome. I like the way it stayed together and was not overly sweet. Thanks so much!

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chefintrainingturner

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Reviewed: Dec. 1, 2008

This was good, but not blow-your-socks-off fabulous.

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JennCole

Home Town: South Burlington, Vermont, USA

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Reviewed: Nov. 13, 2008

Great just the way it is!

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kayka

Home Town: Redding, California, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Nov. 9, 2008

We picked ten pounds of blueberries this summer. When we came home, I immediately found this recipe and made one. With all of the blueberries sitting in the freezer, it is a permanent addition to the repertoire now. My mother-in-law has even given her stamp of approval on this one.

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 30, 2008

This pie is easy to make and delicious. When I take it places it gets rave reviews.

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obrn5050

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Reviewed: Oct. 3, 2008

Wow this pie turned out really good. I used low fat yogurt instead of sour cream. I baked it for about 60 minutes. I also used vanilla and I sprinkled some cinnamon on top. WOW delicious pie I have already made it three times.

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akdgurl

Cooking Level: Expert

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Reviewed: Oct. 1, 2008

This pie was very very good. I must have had tart berries though because I decreased the sugar and ended up wishing I did'nt

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 29, 2008

I served this at a family gathering and everyone loved it. I used frozen wild blueberries (these are the small ones), which I thawed. I love how it stays together instead of spreading across the plate like so many other blueberry pies!

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GINNY671

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Reviewed: Sep. 24, 2008

this was good. very sweet.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 24, 2008

Just as the reviewers have stated - this was delicious! I did add just a squeeze of lemon to the blueberies (used 3 1/2 cups), reduced filling sugar to 3/4 cup, added 1 tsp vanilla and 1/4 tsp cinnamon to filling, and for topping did 1/4 cup brown and 1/4 cup white sugar with 1 tsp of cinnamon. Took about 65 minutes to brown up nicely at 350 degrees. So delicious with vanilla ice cream.

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NikkiB

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 17, 2008

Delicious! i rated this pie on the taste. however, mine came out a bit runny (i know this is to be expected with most berry pies) but that could be through fault of my own. Anyway this is a great recipe because you can substitute and estimate and still get a delicious outcome. I also added fresh raspberries along with the blueberries.

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Le12ahw

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Treviso, Veneto , Italy

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Reviewed: Sep. 16, 2008

Delicious! I have found a new favorite pie. Great recipe, creamy, and sweet!

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Janice

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Reviewed: Aug. 29, 2008

I don't know, after glowing reviews, maybe I just didn't make this correctly. It was a waste of time and ingredients, including my fresh organic blueberries. This is my first "post a review" but sorry, not even a star from me

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whatscookinwithkate

Cooking Level: Expert

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Reviewed: Aug. 27, 2008

This came out soo good.. I just used my regular size pie plate & crust, and didn't have any spillage problems. I used 3 cups of frozen wild blueberries (the small ones) and had to let it cook about 15 extra mins to saok up the liquid. Everyone loved it!

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Holly

Cooking Level: Intermediate

Home Town: Athol, Massachusetts, USA

Living In: Holyoke, Massachusetts, USA

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Reviewed: Aug. 27, 2008

Best pie ever!! This was an immediate hit, no one could believe it was a homemade pie. Keeper! The only additions I made was sprinkling cinnammon into the crumb mixture and added 1 tsp of vanilla to the sour cream mixture. Can't wait to try with strawberries.

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MCCOMBSS

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Creamy Blueberry Pie

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