Reviewed: Aug. 2, 2009

This was a big hit with my father-in-law and husband. MY FIL said it was the best one I have made (and I make a lot of pies). I really enjoyed it too.

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Masty

Cooking Level: Intermediate

Home Town: Edgewood, Kentucky, USA

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Reviewed: Jul. 31, 2009

It was pretty good but I have had better custard pies.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 30, 2009

This was amazing and easy to make. The only thing I would change next time would be to leave out the pecans in the topping (just a personal preference). Will be making again.

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PHATMOMMA1

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Reviewed: Jul. 26, 2009

I don't know, maybe it's me. I thought it was just okay. It was easy to assemble but I don't think I'll make it again.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Jul. 25, 2009

Absolutely delicious!! Husband loved it! Followed the recipe exactly and found it very easy. Would like to try it using peaches or raspberries. Thanks for sharing the recipe.

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COGRANDMA4

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Reviewed: Jul. 25, 2009

Very good pie! I doubled the amount of topping for a 26 cm pie (10 inches and 1/2). For the crust I used the recipe "Pie Crust IV" on this website, also doubled. It is great with vanilla ice cream! Yummy!

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Elenchen

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Reviewed: Jul. 24, 2009

Thought this was a very good pie!

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 23, 2009

LOVED, LOVED, LOVED this pie! Made exactly as written and would not change a thing! This is truely one of the best pies that I have ever made or eaten. It came together so easily and tasted FANTASTIC both warm and cold. Will definately be a regular at my house! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 22, 2009

I have made this twice this month. It is fantastic! The streusel topping makes it!

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JENI4SPADE

Cooking Level: Expert

Home Town: Kenova, West Virginia, USA

Living In: Ashland, Kentucky, USA

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Reviewed: Jul. 19, 2009

Yumm, made just as said, but doubled the toppping, bake just a bout 10 minutes longer,,so good

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JANET

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Jupiter, Florida, USA

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Reviewed: Jul. 19, 2009

This is so simple to make and has huge flavor. The custard with all the blueberries is a little bit of heaven and the streusel just elevates this even more. Will make again for sure. Thanks Nonnie!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jul. 13, 2009

I am not usually a huge fan of blueberry pie. My husband is though, so I made this one. We all loved this. It is beyond good and not too sweet.

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VICKI

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Reviewed: Jul. 12, 2009

Super easy and fast to put together. Great way to use blueberries! Will make this again, thanks!

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jul. 12, 2009

This was incredibly simple to make and very delicious. The center wasn't set at all when I pulled it out after 25 minutes to add the topping, so I baked for an additional 10 minutes before adding the topping. Also, one of my dinner guests is allergic to tree nuts, so I substituted brown sugar for the pecans, and it was still very flavorful and crunchy.

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Annabelle

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

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Reviewed: Jul. 11, 2009

Oustanding! Perfect texture and flavor - not overly sweet, full-on blueberry-ful. I increased the filling by 1/2 (using 1/2 of a beaten egg) to fill a deep-dish pie pan, so mine needed about 15 minutes longer baking time. This sets and slices beautifully when chilled (I didn't serve any until I chilled it, so I'm not sure how it does warm). Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 11, 2009

This pie was super easy and delicious! I followed the recipe just used splenda and light sour cream. The cooking time is perfect! Thank you Nonnie Z for a wonderful pie!

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Julie

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Jul. 8, 2009

Fabulous and easy! I substituted vanilla yogurt for the sour cream (since I had none of that on hand), and the results were scrumptious! The taste and pop of the fresh berries comes through wonderfully...not overcooked, not mushy. The "custard" is light and smooth, not overly eggy (maybe that's what the other reviewer expected). Great warm, but keeps nicely in the fridge. You can zap pieces in the micro to warm if desired. Put this together in a snap, all by hand. No need for the mixer.

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mrsjns

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Reviewed: Jul. 4, 2009

I really liked the blueberries and topping, but the custard part really didn't add anything special for me. It wasn't bad, it just really wasn't like I expected.

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Kristie

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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Reviewed: Jul. 2, 2009

I just made this the other day and OMG it is delicious!. I wasn't going to use the pecans because I didn't have any but decided to wait a day and get a tiny bag in the baking section of the store. The crunch it gives to the topping is perfect. Wonderful with a little ice cream on top as well as plain. Definitely plan to make this again.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Jun. 20, 2009

Probably one of the best pies that has ever been made. It is so delicious and easy. Absolutely everyone who tried it loved it. I will be making this again and again and again!

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