Reviewed: Nov. 15, 2009

I made this as one of my mom's b-day pies. This has been getting a lot of attention on the RE and I'd been looking forward to trying it out. Our 6 year old niece deemed it her favorite of the 3 and everyone else seemed to enjoy it, too. I followed the recipe, though I did have to sub frozen blueberries for fresh due to seasonality. I also subbed almonds for pecans per personal preference. I have to rate it "4" because the baking time was substantially off for me. I baked per the recipe and when I went to pack the pie realized it was SUPER un-set, so I actually placed it back in the oven (for about 20 min) to set up. If I make this again, I will prob make 1.5X the amount of topping, too.

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lovestohost

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2009

Very good, everyone loved it even better the next day with coffee for breakfast.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 13, 2009

This pie is so good that it should be illegal! I left the nuts out because I don't like them and used fat free sour cream and it still turned out unbelievably delicious!!!

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greenmonk

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Reviewed: Nov. 11, 2009

I loved this pie! I added a layer of rolled out almond paste to the raw pie dough before I filled it. This was the ticket to a yummier pie! I did have to bake it longer then it stated as well. I added crushed toasted almonds instead of the pecans and it was delish!! A scoop of vanilla and this is a real winner! MMM Fabulous:) Thank You Nonnie

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 9, 2009

This pie is fantastic! I baked it and a half of this pie disappeared just in 20 min after baking. I used a little brown sugar in the custard and added brown sugar and cinnamon to the topping. Cheap ingredients and very easy to make.

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amanecer

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

Sooooo great! I used frozen blueberries and followed the recipe exactly. Fisrt time I'd tried making a custard pie but it won't be the last!

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jeepincowgirl

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Reviewed: Sep. 26, 2009

I didn't have enough sour cream so we used banilla yogurt for the other half. It was very sweet but absolutely delicious!

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Karine

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Reviewed: Sep. 23, 2009

Yum!

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VALENE

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Reviewed: Sep. 13, 2009

I made this for my FIL, who LOVES blueberries. He gave it 5 stars & then some! I baked an additional 10 minutes(added 5 min before the topping & ended up having to add 5 more min after adding the topping), covering the crust w/foil so it wouldn't burn after the first bake.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Sep. 2, 2009

This is a great pie recipe. I made it for my parents and husband and all loved it! My husband said this is one of the best pies he has had and he doesn't even like blueberry pies usually. He loved the consistency and that when you sliced into the pie, a whole piece came out and you didn't lose any of the filling. I did add a bit of cinnamon to the filling and more to the topping. I just couldn't see the topping without a little cinnamon. It worked well! Great recipe!

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Cynthia

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Reviewed: Sep. 1, 2009

Nice way to use up a bounty of blueberries. You can't ask for an easier recipe, especially if you use a refrigerated pie crust. I baked it as directed and as others stated it didn't test done, but I took it out anyway and it solidified on standing. I thought it was tasty--my husband loved it!

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dianekp

Cooking Level: Expert

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Reviewed: Aug. 28, 2009

I made this recipe last night and it was fantastic! My husband loooved it! I used a thin granola pie crust and looked very beautiful and elegant. Super simple and easy to make it. Good recipe for fresh blueberries! Thanks!

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ChefAndriuz

Cooking Level: Intermediate

Home Town: Santos, São Paulo, Brazil

Living In: Windermere, Florida, USA

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Reviewed: Aug. 19, 2009

I took this to a dinner party last night. Everyone loved it. The streusel on top was fantastic and really added to the over-all yumminess. I did make more streusel than called for, and toasted the pecans first. I cut the sugar in the pie down by a third. I'm not a sweet sweet lover and found this to be perfect. I served it with vanilla ice cream. I'll definitely make it again.

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peacenique

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Reviewed: Aug. 18, 2009

I doubled the recipe and made 2 pies. The pie is delicious. Followed the directions exactly. I did bake it longer than stated, 60 minutes and I had to put aluminum foil around the edge of the pie crust to prevent it from burning. When I put a knife in the middle to test it, the knife kept coming out with a soupy liquid on it, but Keri suggested it may set when it cools and she was right. This is a great recipe and will definitely make this again.

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Aug. 14, 2009

Big TY to Janpie for showing me this recipe...It is as delicious as she said and then some...Doubled the recipe and made 2 pies for two reasons, SOOOO many fresh blueberries and SOOOO many teens to feed, 7 at the time...both pies were gone in the blink of an eye...

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EAKE

Cooking Level: Professional

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Reviewed: Aug. 12, 2009

Excellent recipe as is. Have also played around: 1. used the crunch topping on other similar pies; 2. subbed meringue for crunch topping; 3. added a healthy size TBLS of lemon zest to cream filling (Lemon/blueberry combo is personal favorite). All great. Obviously, I've made this several times. The first time, it was gone in less than 24 hours. Made great breakfast! (It has fruit & eggs so it counts.)

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mneil75

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Reviewed: Aug. 9, 2009

Wonderful. I made the pie exactly as the recipe called for and it was perfect. I am not a big fan of blueberry pie but this was not too sweet and with the crunch of the pecans it had nice contrasts in flavor and texture.

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nancy55

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Reviewed: Aug. 7, 2009

This pie was fantastic! It was the perfect balance of sweet and tart, easy to make, and my family loved it. I used plain yogurt in place of the sour cream and added a little cinnamon to the filling.

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twomunchkinmommy

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Reviewed: Aug. 7, 2009

This pie was absolutely excellent. The prep was extremely easy and the pie has a great taste!

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chloe799

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Reviewed: Aug. 5, 2009

Very good and so easy to make. The fact that it calls itself a "custard" pie is misleading I think. There is only one egg and altho delish, it doesn't have the typical custard consistency. I used almonds instead of pecans because that was all I had....I agree you need the nuts for the crunch on top. It was so lovely from the oven I took a picture of it!!

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TONIBAG

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True Blue Custard Crunch Pie

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