Blueberry Sour Cream Pie

From: RéeLani

On Nov 21, 2009

Mmmmmm! Made this yummy pie this summer when there was a great sale on blueberries. Just had to leave the pecans out of the topping due to allergies. Loved the texture and flavor and ease of prep. DSS was sorry he wasn't around to try this, so I know I'll be making it again.

From: Chef #1376400

On Nov 10, 2009

4.5 stars! BF really liked it but I think it's a tad too sweet (I already reduced sugar). For filling, I used only 1/2 C sugar, 1 tsp vanilla, a tad over 1/8 tsp of salt, and 1 1/2 - 1 3/4 cups blueberries. Despite many changes, the pie still had the nice creamy texture and balanced amount of blueberries. I followed the recipe for topping but may increase the flour by 1 tbsp next time.

From: Miss Annie

On Feb 15, 2003

This pie deserves more that 5 stars!! I used frozen blueberries, but only partially thawed them. The filling of this pie is creamy. Sweet, but a wee bit tart. A perfect balance of sweet/tart for the berries to shine. It was rich and delicious. It probably is the best blueberry pie I have ever eaten. It was easy to prepare, and the final product was absolutely beautiful. Something out of a glossy magazine! Thanks, TGirl for sharing this recipe.

From: KITTENCAL

On Oct 2, 2003

Oh my!.....what a wonderful and different form of blueberry pie, Miss Annie is right, this pie does deserve more than 5 stars! I made mine with frozen blueberries, so I baked it for approx 10 mins more, followed the directions to a tee.....I am going to make this pie for my Thanksgiving dinner, what a delicious pie! I will make this again and again.....Thank you TGirl for such a wonderful recipe !