Reviewed: Apr. 3, 2012

This is delicious! I had to use plain low-fat yogurt instead of sour cream, and frozen blueberries-but had no problems with the pie setting up, though it had to bake 45 minutes total. I didn't have pecans, so I processed brown and white sugars with the other ingredients plus a graham cracker. The result was very tasty, and visually pleasing. I didn't have to add all of the topping since I wanted some of the filling to be visible. The topping browned very quickly- and I had to cover the edges with foil for the last 15 or so minutes or the crust would have burned. This is very easy and well worth the effort! I will definitely make this again. Thank you, Baker Beth!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa504

Reviewed: Mar. 18, 2012

I made this exactly as written except I used a pie shield for the entire baking time. I cooled it at room temperature and then refrigerated it overnight before serving with a little RediWip. I got five big thumbs-up from my guests. I'll definitely make this pie again soon. Thanks for sharing this recipe, Baker Betty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Isaac's Mom

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Mar. 7, 2012

Yum yum yum! Mixing by hand, this was ready to bake in less than 15 minutes - mix flour and sour cream 1st if you do. WHO CARES what it looks like it's delish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annie

Reviewed: Feb. 14, 2012

This was so quick and easy to make, as well as delicious. I didn't slice it until it was chilled over night, and it sliced very well, but I imagine it wouldn't do that when still warm. I used half blueberries, and half cherries because we like that fruit combination. Will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Jan. 2, 2012

This dessert tasted pretty good, but is not really a custard pie. I followed the recipe and got a floppy mess when sliced and served. I would recommend cutting back on the sour cream and adding actual custard that will set.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rcyburt

Reviewed: Dec. 24, 2011

I followed this recipe to the letter and after 25 minutes it came out of the oven burned! I baked it on upper 3rd rack? Just hoping it tastes alright. As it has to go in for another 15 min with crumble topping, I turned oven down to 300 and keeping my fingers crossed!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angel

Reviewed: Sep. 29, 2011

I am a novice cook and I was surprised by how easy this was to make. Delicious. I make this all the time. I actually love it the next day after it has chilled in the fridge.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mary z

Reviewed: Sep. 23, 2011

This was an awesome pie. It's a lot quicker to get in the oven than a traditional blueberry pie and only dirties a mixing bowl, so I doubt I'll even go the boil-with-cornstarch route anymore. It's so creamy and refreshing with the dairy, and the fresh blueberry taste comes through perfectly. I'll probably try with other fruit too. For my preference I'll use brown sugar in the topping but that's all I would change, thank you so much for sharing.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

M. Stoffel

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Jul. 6, 2011

Great Pie! I am on my 3rd version this summer. I have added more blueberries, used splenda and whole wheat pastry flour and lite sour cream...just delicious! None of my guests have ever suspected that I made it a bit healthier. I make Martha Stewarts "Easy Pie Crust", just because I prefer a butter crust versus oil/shortening. TRY THIS RECIPE---EASY AND DELICIOUS FOR LESS SKILLED BAKERS! Thank you!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHEESECAKEMAKER

Cooking Level: Intermediate

Living In: Clarkston, Michigan, USA

Reviewed: Jul. 3, 2011

OH MY! This was heaven on a plate! I used a frozen pie crust and I changed the topping a little. I didn't add pecans, but I did add 1 T. flour, 1 T. white sugar, 2 T. brown sugar and 2 T. oats...it made the perfect streusal topping. I had to bake the filling for 33 minutes and then 15 for the topping. I can't wait to try other fruits with this!

Was this review helpful? [ YES ]
1 user found this review helpful