Reviewed: Jul. 17, 2007

I found this recipe to be way too sweet and you could hardly taste the blueberries. It was also still soggy in the middle after an hour so I would definately increase cooking time. I think next time I will cut the egg/sourcream filling part in half and see if that makes a difference. I like that it's not just plain blueberries but definately needs tweaking.

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BBLUELINE

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Jul. 17, 2007

This pie is fantastic! And I don't usually like pie all that much-I made this for my husband and we both loved it. I replaced the sour cream with low fat plain yogurt to cut down the cholesterol. Will definitely make this again!

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Becca

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 17, 2007

LOVED THIS! Made it in a deep dish pan and used extra berries. Took it to a cookout and have had several people email me for the recipe. To keep it from running after it cools down from the cooking - put it in the fridge! Wish I had a piece now!

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STEPHS

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Reviewed: Jul. 15, 2007

I made this yesterday and it's got to be easiest pie I've ever made. I used pre-made refigerated pie crust. As others commented, it did take a bit longer to bake, about 60 minutes before the topping was slightly browned. This pie is delicous and I didn't change a thing, except I used about 3.5 cups of blueberries instead of 3. Next time I think I might try vanilla or lemon yogurt in place of the sour cream, just to see how it comes out. This recipe is a keeper. Thanks for sharing it with us!

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jul. 12, 2007

I just wanted to review this one, even though I didn't find the recipe here. My mom made this one for me and I love it. So naturally when I moved out I asked for this one. I just made it the other day, kept some for me and my boyfriend and took the rest to work. Everyone LOVED it! What a great pie!

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Ashley

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Reviewed: Jul. 12, 2007

I first made this for Thanksgiving and it was a hit, but I didn't review it right away. Came across the recipe again and made it for my family. It was as delicious as we remembered and will keep it and make it again and again. I liked the idea of using different types of fruit.

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KENJODIKELLY

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Reviewed: Jul. 9, 2007

This recipe is foolproof. I've taken to calling it 'leftover pie' because I can usually make it on the spur of the moment, using whatever fruit needs to be used up, whatever creamy dairy product I've got in the fridge, any type of flour and sugar, and it always comes out tasty.

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CARYNRAGS

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Reviewed: Jul. 8, 2007

YUMMY!! I had a quart of blueberries I needed to use before they went bad, so I tried this recipe!! I couldn't wait for it to cool before I tasted it - it was GREAT!! I bake A LOT and have not come across a blueberry recipe quite this good. The only changes I made was to add cinnamon to the berries and used brown sugar, rather then white, for the topping. It had just the right amount of sweetness!!! I plan to make again this week for my husband's company picnic!!! Thanks for sharing!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jul. 5, 2007

This is THE best blueberry pie I have ever tasted. In fact it is probably the best pie I have ever eaten. It is dense and the slices stay together when cut. It's sweet and fruity and the crisp crumb topping is perfect with the creamy fruit inside.

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j.w.t.

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Reviewed: Jul. 5, 2007

This was so tasty! Loved it! So easy too. I used frozen/thawed blueberries. Not a problem. Loved the sour cream addition too. Loved this recipe and it'll be in my keeper file for sure.

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Jun. 29, 2007

I have made this blueberry pie so many times, I decided it finally deserves my review. Every time I make this pie, it turns out beautifully. You cannot mess it up. I make it in the winter with frozen blueberries, and it still turns out great. It is even better the next day! The do not change a thing, except to bake it a little longer than the recipe calls for (closer to 60 minutes).

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COONDOG

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Reviewed: Jun. 18, 2007

This was a simple recipe that has ample room for experimentation. While the topping is sweet, I didn't find the center too terribly sweet- maybe I could have used sweeter berries (I'd rather eat a perfect berry over making a pie with it). *I found that refrigerating this pie a day ahead brings out a much better quality to the flavor and texture.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: May 26, 2007

Delicious! My family and friends loved it! Let me emphasize how important it is to use a deep-dish pie crust, like the recipe says. We used a regular-size pie crust, and some of the filling leaked out over the edge of the crust while it was baking. Fortunately we had baked it on top of a pan.

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zingit

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Reviewed: Apr. 7, 2007

This pie is AWESOME. I use huckleberries and sometimes subsitute yogurt for the sour cream. I also use brown sugar for the topping instead of white. To die for!!!

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Queen Reynolds

Cooking Level: Expert

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Reviewed: Apr. 1, 2007

So good! I was told that I've outdone myself! I used fresh blueberries and it was so tasty!

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ReneeAnne

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Reviewed: Mar. 21, 2007

well my dad made the first one but we didnt get to taste because my sister had to take a pie to school thats why we made it but apparently her school thought it was delicious and then me and my dad made it together and when it came out it was soup so we let it sit in the fridge overnight when we woke up it was a little thicker and later in the day it reached a gooey consistency but my dad swore it wasnt thick enough so he cooked for a little longer after he did it would not thicken at all now (being him) he's making some sort of cobbler with it we did take a spoon and try the soup one time and it was still pretty good but next time we're gonna cut down the sugar

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riley.l.

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2007

I would really give this 4.5 stars, because while it isn't the "best" blueberry pie I've ever had... but it certainly is quick and easy and tasty to boot! Like other reviewers, I also cut back on the sugar in the cream mixture (to 3/4 cup) and in the topping (to 1/3 cup) - this was just sweet enough for me. I like the crunch of the white sugar on top, but next time I might try a mixture of white and brown sugar, like others have suggested. I did use frozen blueberries - just thawed and rinsed - they work just fine. The cooking time is more like 60+ minutes if you really want the top to start to brown a bit. Another plus is that it cuts well and retains shape on the dessert plate!

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sashton23

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Reviewed: Jan. 5, 2007

Yummy dessert, but not spectacular. As other reviewers said, the topping was on the sweet side. If I make it again, I will either make less than 1/2 of the topping or not use it at all.

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surf's up

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2006

Fabulous and easy to make. My husband thinks I should make him one every week!

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Shanna

Home Town: Kenton, Ohio, USA

Living In: Powell, Ohio, USA

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Reviewed: Oct. 14, 2006

I would have given this 3 stars, but my guests really enoyed this one. I thought the sour cream mixture masked the flavor of the blueberries. In the future, I'll stick with traditional blueberry pie.

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