Reviewed: Jun. 28, 2012

I love this pie, but if you want to make it diet friendly, I suggest replacing both helpings of sugar with splenda.

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Reviewed: Jun. 5, 2012

This is one of my favorite recipes. I love the versatility of it. I've mixed blueberries and raspberries, or raspberries and strawberries. Tonight I am using leftover Blueberry-Cranberry sauce from another Allrecipes recipe I made previously. I like to precook my crust for just 5-10 minutes.. so yummy!

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motherbear

Reviewed: Apr. 7, 2011

Made this at home and we enjoyed it very much. The crust is definitely cake/cookie like. It tastes great both warm or cooled. I brought the rest to work the next day and everyone raved about it! It was all eaten up within minutes!

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mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Nov. 9, 2010

We have made this for years! It is a favorite in our family!

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Hope

Cooking Level: Intermediate

Reviewed: Aug. 11, 2010

This is definitely NOT what I think of when I think of pie. It is a delicious and simple dessert. I halved the recipe and baked it in an 8X8 baking dish. I served this with homemade, sweetened whipped cream. Delicious!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Aug. 16, 2009

This looked like a very good recipe but it didn't turn out well at all. The pie was so soggy in the middle that upon cutting it all the filling (mixed with dough) freely flowed out. I had already increased baking time by 15 minutes but that obviously didn't help either. Also the crust was more like angel food than cookie dough. I wonder if allrecipe's metric/US converter was a bit off. I converted the recipe back into the metric system (I grew up in Europe and operate on metric measures)and the measures were odd considering that it was supposed to be a 'metric' recipe originally. I might give this another try but so far I am quite disappointed with the results.

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Cat

Reviewed: Aug. 11, 2009

This was simply delicious! As a Finn and native Yooper, I feel that this was the perfect way to prepare the beautiful Michigan blueberries that are in season right now.

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yoopercook

Reviewed: Aug. 5, 2009

Fun! My husband's family is Finnish, so I just had to try this. I thought it needed some vanilla (hadn't read the review) and added a teaspoon. Light and refreshing-which allows you to experience the berry flavor. It's so fast and simple! I can't wait to make this for my inlaws when we head to Minnesota!

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Esther A.

Reviewed: Jul. 24, 2009

I love this (Obviously, as I submitted it). However, I need to note the following: Add 1 tsp. vanilla/vanilla sugar to the dough with the egg. Also, you may need to use less milk (Use between 1/4-1/2 cup). Also, for the topping, add the sugar after you mash the blueberries (You don't need to mash all the blueberries--You can leave some whole). Finally, parchment paper is not necessary, nor is greasing the pan. It will stick a little, but comes out nicely from my glass cake pans.

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