Reviewed: Aug. 20, 2007

WONDERFUL...add a lil' cinnamon to the crumb topping. How awesome! Thanks :)

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Reviewed: Aug. 17, 2007

I LOVED this pie. During blueberry season you can't miss with this one. I only ever use frozen pie crust (I'm lazy) and it was SOOOO good. I agree with the following comments from others: 1. Add vanilla to the sour cream 2. Add pinch of cinnamon to the topping 3. Almost tastes better the next day cold or room temp. My next variation on this pie will to make it with strawberries or a mixed berry. Try Trader Joe's frozen berries.

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lottieclottie

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Reviewed: Aug. 14, 2007

Very good- everyone loved it! Crust browned too fast, so I had to put a foil tent around it. Tastes great cold. This recipe is a keeper!

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liammom

Cooking Level: Expert

Living In: Wakefield, Massachusetts, USA

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Reviewed: Aug. 13, 2007

This pie is delicious. I used fresh berries. I also added a teaspoon of vanilla extract to the sour cream mixture. The pie baked up nicely in about 55 minutes. Be sure to try this variation on a standard blueberry pie. Your family, like mine, will love it!

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Aug. 13, 2007

So easy and so good! I did not change a thing, except I used frozen blueberries.

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CARMEN5150

Cooking Level: Intermediate

Living In: Shelby, North Carolina, USA

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Reviewed: Aug. 12, 2007

Fantastic! I've been wanting to try this recipe for a while and I'm glad I did! "Creamy" in the recipe name might be a little misleading about the texture of the filling. It isn't at all like a cream pie and you don't taste the sour cream all that much. The result, no matter how difficult to put into words, is really good. This pie is easy and the flavor of the blueberries shines, complemented by the sweet filling and crisp topping. I didn't think it was too sweet at all when served still warm, but at room temperature it seemed sweeter. The only change I made was to add some vanilla to the sour cream mixture.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Aug. 10, 2007

I baked this with my friends so that we could take it to our math teacher when we visited him during winter break. We used frozen blueberries, but other than that, we followed the recipe exactly as written. The pie was delicious, and we served it with vanilla ice cream. I also baked this again to give to my friend for her birthday. She absolutely loved it!

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little biscuits

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Berkeley, California, USA

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Reviewed: Aug. 10, 2007

If you enjoy a very sweet blueberry pie, this is the recipe for you. My husband proclaimed this to be one of the best things that he has ever eaten, which is really saying something. He remembers not really liking his aunt's blueblerry pies, which were less sweet, more runny, and had more blueberries, so if what I just described is more the pie that you are used to, you may want to look for another recipe.

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Tierney A.

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Reviewed: Aug. 9, 2007

This has to be my families new favorite blueberry pie!!!!! Followed recipe exactly and it was so easy.

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miki

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2007

My, oh my, I loved this pie! I had a couple of bags of frozen blueberries that had migrated to the rear of my freezer; I hesitate to say how long they had been in there. But after chipping them out of their frosty prison, and rinsing the ice crystals off them, they worked just fine. I sprinkled some cinnamon over the blueberries, and I used reduced fat sour cream and added some vanilla to the filling. Also, I used brown sugar instead of white for the topping. This pie came out beautiful and delicious. I imagine it would be even better with fresh blueberries. Thanks for the recipe!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 9, 2007

This is my favorite blueberry pie recipe - a lot of blueberry pies are runny, but this one serves up firm.

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Carol

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Reviewed: Aug. 8, 2007

Delicious.

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Jen

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: Oakdale, Minnesota, USA

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Reviewed: Aug. 5, 2007

Very good pie. I've always been afraid to make blueberry pie, but this was very easy and very good. I used a frozen pie shell that was not a deep dish crust, so I used just under 3 cups of berries and didn't pour all of the filling in and though it shouldn't have mattered, I didn't use all of the topping. I started at 375 and turned it down after 20 minutes, went a total of 60 minutes probably, and should have tried to cover the edges with foil at the beginning, but it didn't get too dark. Didn't have to wait for it to cool completely either and my husband and I each had two pieces. I really liked it, although I wasn't totally astounded so didn't give 5 stars.

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Aug. 3, 2007

Fantastic dessert. The blueberries taste fresh, not cooked. I served it cold and wow! it was tasty. I agree that it was just the right sweetness- not sugary, not too rich. My only change was to bake it at 375 because my Betty Crocker book said to bake pastry at least at 375 and being new to pies, I followed her advice...it browned just fine.

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TABLESPOON

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2007

This pie is OUTSTANDING. My entire familiy loved it and thought it was amazing (and I have 3 kids who aren't big fruit pie fans). I followed the recipe exactly...except for adding a little cinnamon in the batter. I saved back a few blueberries and placed them on the top of the topping before baking. It looked really nice. GREAT RECIPE...GREAT PIE!

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PokeMOM

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Reviewed: Jul. 25, 2007

This was very, very good! Sort of a cross between a blueberry pie and cobbler. Taste was good, texture great and an all around winner. I will make this again for sure with no changes. I used unsalted butter for the topping and had to cook 60 minutes to get the top brown. Other than those 2 things I followed the recipe exactly. Great recipe, Thanks!!

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 25, 2007

I usually do not write reviews but this is hands down the best pie I've ever had!The only thing I changed was adding extra blueberries and doubled the topping.

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Carrie

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2007

Excellent pie! The whole crowd at work devoured it and sang praises. I used fresh farm blueberries and made sure to cut out all stems. I also added a hint of Nissley vanilla to the sour cream mixture and some cinnamon in the topping mixture.

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