Reviewed: Aug. 23, 2012

This is a VERY nice blueberry pie! I wasn't so sure, but gave it a try and will definitely make this again. I did use less sugar in the filling, and only 2 T butter in the topping (and it was still too much, I think), so because adjustments were necessary I dropped it from 5 stars to 4.

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Reviewer:

MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

Reviewed: Aug. 18, 2012

I don't usually like blueberry pie....but this is the best..love the flavor, texture... Just can't stop eating it when I make it

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Reviewer:

Daisy's Mom

Reviewed: Jul. 23, 2012

So easy to make and very good. Im still learning to bake/cook yet everytime I make something off this website it turns out wonderfully.

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Reviewer:

aneta96

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Justice, Illinois, USA

Reviewed: Jul. 10, 2012

This recipe is a keeper! I know it would lend itself well to other types of fruit.

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Reviewer:

kirklandcook

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Kirkland, Washington, USA

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!

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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.

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Reviewer:

Isaac's Mom

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!

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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.

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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.

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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!

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