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Reviewed: Jul. 17, 2007

My mom loved this pie. It wasn't too tangy, and it chilled very well, not too hard, but not runny either. I cut back on the blueberries or it wouldn't have fit in the pie shell. My mom called and got the recipe from me to make it again, so I would recommend this only if you like lemon and have fresh blueberries on hand. I don't really like lemon, so my 5 star rating is based on my mom's opinion of this pie (I made it for her).

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Reviewer:

CRUZZZA

	Cooking Level: Intermediate
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Reviewed: Jul. 9, 2007

This is everyone's new favorite summer pie! People actually ask me to make this for their birthday present! I like to use a homemade pre-baked pie crust and top with fresh whipped cream and lemon slices (or zest). I have also used individual sized tart crusts for potlucks, and they were a hit!

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Reviewer:

YELLEPHANT

	Cooking Level: Expert Living In: Bishop, California, USA
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Reviewed: Dec. 21, 2004

GREAT RECIPE! My husband absolutely loves this pie. It's now his favorite even over his mother's custard pie which has been his favorite for years. Just the right mixture of ingredients (graham, blueberries and cool whip!) for a great tasting and very easy blueberry dessert! Rather than garnish with whip cream when serving, I just put a thick layer of it right on top of the pie. YUM!

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Reviewer:

TRENNI


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Reviewed: Oct. 3, 2003

This was a quick and easy recipe. I loved that it was no-bake and the best thing about it was that it was delicious!!

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Reviewer:

AHATCH


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Reviewed: Oct. 3, 2003

This passed the test - my husband thought it was excellent and blueberries are his favorite. One correction: check the amount of lemon gelatin called for on the printed recipe (differs greatly from correct amount)

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5 users found this review helpful

Reviewer:

Wyoming Carol


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Reviewed: Oct. 3, 2003

This was very easy and most adults loved it but my daughter and her friends were not impressed.

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Reviewer:

SHAUNNAJEFFUS


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Reviewed: Oct. 3, 2003

This has become a favorite in our house! I have decreased the lemon jello to 3 Tablespoons and make it in a "no-roll" crust. It is great!

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5 users found this review helpful

Reviewer:

erscott


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Reviewed: Oct. 3, 2003

This a fabulously easy and great-tasting way to enjoy fresh blueberries when they're in season. Just be sure you buy the biggest prepared graham cracker crust you can find. (I bought a 9" one, and had to heap up the filling a bit.) The lemon flavored gelatin really seems to bring out the taste of the blueberries. Two pints of dry blueberries measures out to be 4 cups of berries, as called for in the recipe. Thank you, Mom71, for this outstanding pie recipe.

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Reviewer:

JAYTEX


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Reviewed: Aug. 29, 2002

I did not care for the taste or the texture.

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Reviewer:

BECKERJ


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