Reviewed: Sep. 26, 2006

I used frozen blueberries... needed to have more sugar.. the topping was delish though.

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rosiella

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Reviewed: Aug. 23, 2006

I thought this was a great change to the traditional blueberry pie; it reminded me of an apple crisp, but with blueberries. I used the canola pie crust on this website and used brown sugar in my topping instead of white sugar. Out of the oven, warm with the crumbled topping and vanilla ice cream--Yum! thanks Susan for sharing....

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2006

I made this to bring to dinner at a friends house. It was wonderful! I cut back a bit on the sugar and added cinnamon and nutmeg to the sour cream mixture. I also added fresh lemon zest and lemon juice to the berries. I thought people were going to lick their plates!

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Maureen MacK

Cooking Level: Expert

Living In: Medfield, Massachusetts, USA

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Reviewed: Aug. 8, 2006

I'm only giving this four stars because I felt like the sour cream mixture detracted from the pie. I would definitely make this again but without the that part. The crunchy topping was good, the berries were good and amazingly my crust was good but the sour cream part was kinda yucky.

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ROLLINS4000

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2006

Very good pie. The only problem with it was that I thought it was a bit too sweet. Next time I make it I will not add so much sugar to the egg mixture. Otherwise it was really good. I liked the topping because it was very crunchy and added good texture.

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TALPHA1

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Reviewed: Jul. 25, 2006

This is a fabulous recipe!!! Super easy, it probably went together in 5 or 10 minutes! I like sweet pies, so I made a few changes for my sweet tooth. I used a deep dich pie plate, and a homemade dough that I had in the freezer. I increased the blueberries to about 4 cups, used half white and half brown sugar in the sour cream mix, and doubled the topping. I also added about 2 tablespoons of turbinado sugar sprinkled on top - that made it crispy and delicious. Definitely five star!

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Katie in Michigan

Cooking Level: Expert

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Reviewed: Jul. 24, 2006

This was good, for a change. I think I prefer regular blueberry pie to this. If I make this again, I would probably add a bit of lemon juice. I like my pies a little more tart. I would also try brown sugar instead of white to try for a richer flavor. Maybe needs more topping too. Don't get me wrong, this was a good pie, but it needs a little something to make it 5 star, in my opinion.

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EASYLYVIN

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Reviewed: Jul. 11, 2006

I made this last night, and it was awesome. I did make a change however, since my boyfriend is morally opposed to the mere existence of sour cream, let alone putting it into something he might eat. I was trying to think of what I could use in place of the sour cream and decided to use a container of lemon yogurt that I had on hand, plus a good squirt of lemon juice. Came out great! I did decide to mix the cream (or in my case, yogurt)/egg mixture in with the blueberries and put a regular crust on top, instead of the crumbly mixture. The egg mixture did mostly sink to the bottom. Nonetheless, it was VERY yummy. :)

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Michelle

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jun. 2, 2006

Uh, stars can't describe how good this pie made me look....not purple, but like i knew what i was doing. The taste is outa this world. I used frozen berries, just let them warm up to room temp. Very happy...very good...very berry:)

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: May 17, 2006

We liked this, but I'm not sure I'd make it again. (Maybe if I had only one crust, as I did this time.) It tasted good, but I'm discovering that I don't like the texture of flour as a thickener in fruit pies. The crumble topping was too crunchy/hard for me, although my husband liked it. We both found the pie to be too sweet.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: May 15, 2006

Very nice change for a blueberry pie. My daughter thought she preferred it to a regular blueberry pie but my husband still likes the traditional pie. Easy to make and will make again.

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PHYLLIS2973

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Mar. 12, 2006

We really loved this recipe! The tang of the sour cream was great! The only thing I did differently was I added about 2 tsp cinnamon, and 1 tsp nutmeg. SOOOO good!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 27, 2006

This pie came out tasting like two different desserts. If I make this recipe again, I would use less of the cream/egg mixture and more blueberries. I would also mix cream/egg in with the blueberries instead of spooning it on top. I assumed the mixture would sink to the bottom and coat all the blueberries, but it must've been too thick to do so and baked on top of the blueberries. The product looked very nice. And the "two desserts" tasted good, but they probably would have tasted better combined as one.

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vinglish

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Reviewed: Jan. 8, 2006

MMMMM! This was so good. I love the crumble topping. I wouldn't change a thing. Thanks for a great recipe!

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Dec. 22, 2005

I have made this recipe three times so far it is so good. We love to eat it with icecream.It's also great by itself.

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OLISUE

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Reviewed: Dec. 10, 2005

EXCELLENT!!!!!!!

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FIFF11

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Reviewed: Nov. 29, 2005

This is fantastic! This pie completely blew away all of my American friends who have been making and eating blueberry pies all their lives! Several times, while trying to make this recipe a little more heart-friendly, I used light sour cream, light brown sugar, as well as soft baking butter with canola oil. Turned out very good indeed! I highly recommend this recipe as this pie is very easy to make and even seasoned and experienced pie connoisseurs will love it!

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Dmitry

Cooking Level: Intermediate

Home Town: Vitsebsk, Vitsebsk, Belarus

Living In: Seattle, Washington, USA

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Reviewed: Nov. 28, 2005

Very good! Made this for the first time for Thanksgiving. Was a hit! I couldn't find fresh blueberries to save my soul, so I used frozen. Thawed and drained them in a collander first so the pie wouldn't be too soupy. And I can't stand "cutting in" dough. Just a pet peeve of mine, so I used the food processor. Easy and good. Thanks for sharing!

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MARLA CLANCY

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Hampton, Virginia, USA

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Reviewed: Sep. 26, 2005

I followed instructions but the pie didn't come out GREAT. It was OK... could have cooked longer and could have used more crumble topping!

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MICHELLEBEGIN

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2005

The best blueberry pie! I decreased sugar to 3/4 cup in the cream mixture and used combination of brown and white sugar for the topping. It turned out great but I think I might try all brown sugar for the topping next time; it was bit crunchy. I served it to 11 people at a dinner party with some ice cream on top and they all loved it. Not too sweet, just perfect they said. Thanks for the great recipe!

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Jinah

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Creamy Blueberry Pie

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