Reviews for Creamy Blueberry Pie
This was very, very good! Sort of a cross between a blueberry pie and cobbler. Taste was good, texture great and an all around winner. I will make this again for sure with no changes. I used unsalted butter for the topping and had to cook 60 minutes to get the top brown. Other than those 2 things I followed the recipe exactly. Great recipe, Thanks!!
This is a wonderful recipe. The only addition that I like to do is to add about a teaspoon of cinnamon in the topping. Other than that it is perfect, not to sweet and has the right amount of body.
This should be illegal!! Wonderful pie. Nobody believed I made it, thought it was purchased at a bakery! LOL!! Thanks Susan!
Blueberries are abundant and inexpensive this year and before I ran out of room in my freezer I decided to make a pie. I was going to make a regular blueberry pie until I saw this recipe and gave it a try. I made it as written, no substitutes, additions, or deletions, and it is FABULOUS! I look forward to using cherries or peaches next time.
Great non runny blueberry pie. Only thing I have changed is that I add at least 1/2 cup more blueberries than listed so that the pie is packed. Continually is a big hit at parties and converts those that usually do not try blueberry pie
I loved this recipe. I didn't change anything except to substitute fat-free sour cream. I had a cup of fresh blueberries and the rest were frozen. I don't like sweet desserts and this didn't seem overly sweet to me. I tossed some fresh berries on top when serving, and that added a really nice extra tang.
This is an amazing blueberry pie! It's sweet and tangy. Just absolutety delightful. However, if you don't like it too sweet, cut back on some sugar because there's a lot of it!
This is now one of my favorite pies ever! My boyfriend says that this is the best blueberry pie he's ever eaten. I am definitly going to be making this again and again. Also, this is SO super easy. Use fresh blueberries. YUM!!
I give this 5 stars as a sugar free pie. As I have a diabetic relative, I made it crustless and substituted pourable Splenda. It had a nice taste without being too sweet. I used sugar free frozen, unthawed blueberries right from a bag, which was fine. I did have to cook my pie for about 1 hour and 10 minutes to get the top a little browned. Maybe this was because I'd used the frozen blueberries. As I used a 10" pie dish (I was afraid it might bubble over) and didn't use a crust, the pie wasn't high. I still enjoyed the taste. I may experiment with adding more blueberries.
Will make again, but I had to increase the baking time by about 20 minutes.
I had some issues with this recipe. I thought the topping and fillings were way too sweet. They also lacked flavor. I guess I expected a custard like pie with blueberries. It was mostly blueberries with a little bit of unattractive (in texture) custard. I expected the sour cream to have a nice tang to it, but I didn't even taste it. Maybe if there were more custard (with less sugar) and it was a lemon custard, it would have worked.
This recipe is delicious as is. I chose the creamy blueberry recipe because I wasn't sure I had enough blueberries for a standard pie. The combination is excellent! The only change I made was that I used whole wheat flour in place of all-purpose because it's all I had in the house.
Just pulled out of oven so far so good. looks great.Followed recipe to the tee. I used fresh berries. Can't wait til my husband tries it. Just tried it. It is really good you have to try it. Thank you for such a easy recipe.
Decided to step out box from the traditional blueberry pie and tried this recipe. The only change I did was to use margarine instead of butter in the crumble. I didn't measure how many cups I had in blueberries, and eyed 3 cups. I thought it wasn't enough blueberries for a 9" pie pan, but I'm glad that I didn't add more. The custard filled in the gaps. It did take a full 1 hour to cook and was slightly brown on top. Let it cooled for a couple of hours and ate with vanilla ice cream. It was a nice and delicious break from your normal blueberry pie. I don't know if I would call it creamy since my visions of creamy looks like custard oozing out of a donut, but looks pretty much like the pictures posted. I think the next time I make this, I'll try to add vanilla to the custard and use brown sugar instead of white in the crumble, like the video suggested. Thanks for the recipe!
Very good- everyone loved it! Crust browned too fast, so I had to put a foil tent around it. Tastes great cold. This recipe is a keeper!
I'm not a fan of "traditional" Blueberry Pie however, when a friend made this pie, I knew it was a keeper! I've made it twice since, not only is it easy, it's fab! Thank you
This is the best Blueberry Pie EVER!! I added a little vanilla extract to sour cream mixture. I also covered the pie crust so not to burn. I recommended this to my Sister-in-law after we picked blueberries. She agreed this is a keeper.
Not a big fan of this one. Thought the Cream Cheese Blueberry pie was way better. Just didn't like the consistency. Everyone else seemed pleased and thought it was great though so maybe it's just me.
Made this last night, The only thing I changed was use brown surgar instead of white surgar for the topping. Absolute keeper, tasted great.
Everyone who tries this pie loves this. As soon as it is blueberry season we find any excuse to make this pie. Last night I forgot to put it in a pie crust. Honestly? I liked it much better. The simple ingredients really stood out. Because there was "less" to the pie, I would increase the filling, both custard and berry. The dish can handle more.
This is a huge hit. I combined eggs and sour cream in a bowl and then added blueberries to the bowl. I poured this mixture into the pie shell. I also used brown sugar (in place of the white) for the topping.
I love this pie - it was so easy. I did use less sugar in the cream mixture (about 3/4 of a cup). And I used half brown sugar, half white sugar in the topping - which was delicious. Next time I might use almost all brown sugar for the topping. Using thawed and drained frozen blueberries wasn't a problem.
I use a traditional pie filling, but this crust and it's GREAT!
Very good pie. I was kind of skiddish about making this because of the sour cream but very happy I made it anyway. A nice change from your run of the mill blueberry pie.
This recipe was fantastic! If you have a food processor, you can use that to easily make the pie crust and streusel topping.
This has a nice texture to it and great blueberry flavor. I thought it was more of a cake than a pie however. I used frozen blueberries and because of that, it took about an hour longer to bake. Next time, I will either defrost first or use fresh berries. All in all, a nice dessert.
Wonderful! I am not big on fruit pies but this is fabulous! Great with raspberries too.
Delicious! Perfect Consistency! I don't always have luck with fruit pie recipes, but this one was amazing. I used the hot water crust recipe on this site and freshly picked blueberries. My husband loved it so much he asked me to make it again for his poker night. I did sprinkle a touch of cinnamon on the top of the pie just before baking. You need to try this recipe. (I also tried it with red raspberried...good, but nearly as good as with blueberries)!
This recipes is one of my favorites, made it last night for my husband, we both love it!!! 5+ stars
One of my favorite pies to make and eat. A+
Holy cow....what a pie. Delicious flavor and perfect texture. Follow the recipe as written and you will not be disappointed. Not overly sweet like some blueberry recipes. Just right for our taste buds. Thanks so much for offering this recipe.
my 18 yr old son said this is the best pie he has ever had in his life! very high praise. the only change i made was to replace 1 cup sugar with 1/2 cup Splenda in pie filling. This is wonderful!
Delicious!! I added 1/4 t cinnamon and zest from one lemon plus the juice from half a lemon to the custard and decreased the sugar to 1 cup. Wonderful with ice cream while still warm. Definitely will make again
I thought this pie was pretty average. The topping had too much sugar in it and was a bit "crunchy" due to the white sugar in it. Just not my cup of tea.
Instead of blueberries, we used a combination of home-grown berries we had in the freezer. Loganberries, raspberries, blackberries and wild mountain huckleberries. Tossed the berries with about 1/3 cup sugar and let them defrost while we made the crust & filling. The only other change we made was to use freshly ground whole wheat flour instead of all-purpose, and cut the 1 cup sugar down to 1/2 cup. My 9 year old is the one who makes it most of the time. She gets RAVE reviews at potlucks and get-togethers. This is an awesome pie!
I made this tonight and realized just at this moment that I used a 10" deep dish plate and not a 9" inch plate. I expected the inside of the pie to be a little creamy, but it wasn't. That may have been because of the size of the pie plate I used. Could someone who has made this pie tell me what the texture of the inside of the pie should be like? Also, I had trouble getting the top to brown. My crust was getting very brown, while the top of the pie remained pale. I covered the crust with foil, and baked a little longer, but the top still did not brown enough. Did anyone else have that trouble?
OMG..tried this recipe and loved it, not sweet at all. I made it with a frozen pie shell for lack of time, but still turned out awesome....going to do this again but with a home made graham cracker crust next...thanks for the share!
This blueberry pie is perfect! The only thing I changed was I doubled the strussel. I blended it until it was almost a dough like consistency, then used a cheese grater to "shred" it on the top for a nice even look. I've made it for 6 different people since finding the recipe, and my 4 year old can help with every step!
Really good stuff. I don't usually care for fruit pies but I enjoyed this one it had enough creaminess to keep my attention.
Made this pie tonight for my dad's birthday. Awesome! Absolutely loved it, as did everyone else. I really liked the texture of the custard in this pie. The only things that I changed was that I cut the sugar down to 3/4 cup in the custard. I also used brown sugar on the streusel topping instead of white! Will make this again soon!
This was wonderful. As suggested, I added a teaspoon of vanilla to the sour cream mixture and 1/4 teaspoon of cinnamon to the crumb topping. This pie sets and serves nicely also. I will definitely make this again, as my dad and husband fought over it.
Just Wonderful! Substituted 3/4 cup white sugar, 2/3 cup sour cream and added 1 tsp vanilla in the custard. I made the streusel with 1/4 cup sugar, 1/3 cup light brown sugar, 1 tsp. cinnamon, 1/8 tsp. nutmeg, 1 stick melted unsalted butter, and 1+ 1/3 cups flour (A Barefoot Contessa favorite). Make your own pie crust and people will think you're a pro! It's foolproof! Better than most and easy.
While this recipe was very tasty and delicious, it didn't quite make the 5-star cut for me, though I still recommend it. I made a few changes - I used frozen (thawed and drained) blueberries, and I used a traditional criss-cross pie crust. I'm sure fresh blueberries would have improved the recipe. I also topped it with whipped cream, which is recommended. I think that a deeper pie pan would also help. Overall, very tasty and easy to make!
Excellent pie, I used store bought crust and for the topping took the advice of others and used 1/4 brown sugar, 1/4 cup white sugar, and a pinch of cinnamon. Since I don't have a pastry blender for the topping, just mixed it together with my hands for a nice crumble. SO EASY AND SO GOOD.
My daughter made this as her first pie (she's 14) not was it easy for her, it also tastes really good.
11.24.14 ... https://www.allrecipes.com/recipe/12155/creamy-blueberry-pie/ ... If I hadn't tried True Blue Custard Crunch Pie first, I would've rated this higher. By that, I definitely don't mean this pie isn't good; it is. I just like the other one better. I followed a few suggestions, upping the sour cream to 2/3c (& lowered the sugar to 2/3c, too, since the berries are insanely sweet). The streusel part didn't crunch for me. True Blue recipe didn't either. I'm blaming the juiciness of the berries. No points off. ;D The extra egg & additional flour thicken it more than the other. It tastes egg-thickened. ;Not a bad thing, just different. This has a very, very slight cheese cake flavor from the sour cream. If you can get the streusel to crunch, I'm sure it's a very pretty pie, kind of marbled-looking. Glad I tried.
I followed the lead of a couple of the other reviewers. I cut the white sugar in half for the pie itself. I doubled the custard because, well custard. I also replaced the white sugar in the streusel with brown sugar. The pie came out great, not too sweet. The blueberries really shined without being overpowered by sweetness. The topping was crunchy and caramelized. Really, really good. I'd like to make this again maybe using other berries such as blackberries or mulberries.
I usually do not write reviews but this is hands down the best pie I've ever had!The only thing I changed was adding extra blueberries and doubled the topping.
This was delicious using fresh, local blueberries. It looked beautiful, too. Don't forget to place something underneath the pie pan to catch the juices.
No changes except....add a little cinnamon to the topping. FABULOUS pie!!! We have an abundance of fresh blueberries each year and the pie is great with fresh or frozen berries. Not necessarily "creamy" but DELICIOUS! 6/11 Made this over and over it is still the BEST blueberry pie ever!
This is an amazing recipe! I followed the instruction except used frozen blueberry's from our garden and the pie came out perfect. Thank you....
Very good pie. The only problem with it was that I thought it was a bit too sweet. Next time I make it I will not add so much sugar to the egg mixture. Otherwise it was really good. I liked the topping because it was very crunchy and added good texture.
Everyone talked about how delicious this pie was. I used a bag of frozen mixed berries and served it with vanilla ice cream. Such fabulous results from little preparation. It's now my favorite pie to make.Thanks!
I was a little leery when a coworker asked me to make him a blueberry pie for his birthday. I, typically, don't like fruit pies as they tend to ooze all over once they are cut. This pie held true to form when cut. It was very delicious and everyone loved it. I agree with previous reviews that the cooking time in not accurate. I had to cook it a minimum of one hour, twenty minutes. I also added a little vanilla to the cream portion. This was so good, I'm making it again the next time I host bunco at my house! It's a keeper!
WOW! This recipe is delicious. I made no changes whatsoever and it was absolutely fantastic. Easy enough that my 10 year old nephew made this perfectly. You will really enjoy this pie.
I just made this today!! Omg!! Amazing.. Slight change.. I added more sour cream ...and for the topping I added 1 tsp cinnamon and a pinch of nutmeg.. Next time when I make this I'm going to add some brown sugar to the crumb topping!!! Thank you for a great recipe!
We made this the first time as written and it was just "okay". I tend to think of blueberry pie being sweet, and this was not sweet. The next time we made it, we added 1/2 cup of extra sugar to the filling and then sprinkled sugar over the topping as well. WAY better. It was a hit and has been our most requested dessert for parties.
This has to be my families new favorite blueberry pie!!!!! Followed recipe exactly and it was so easy.
Very good! Made this for the first time for Thanksgiving. Was a hit! I couldn't find fresh blueberries to save my soul, so I used frozen. Thawed and drained them in a collander first so the pie wouldn't be too soupy. And I can't stand "cutting in" dough. Just a pet peeve of mine, so I used the food processor. Easy and good. Thanks for sharing!
This was a awesome twist on a blueberry pie. I loved it. I used frozen blueberries in the recipe and I should have added flour to the blueberries. it was rather juicy with the frozen berries. Next time I will use fresh and compare. Either way This pie was fabulous. I will definitely make it again.
Yummy! Loved how the sour cream sank to the bottom and created a kind of custard. I left it out overnight and by the next day the streusel wasn't crunchy anymore; next time I would make both the pie and streusel beforehand and bake it the same day I intend to serve it. And probably add cinnamon and nutmeg to the streusel, too--I chickened out because I wasn't sure how it would go with the blueberries, but I think it would have been fine. The one adjustment I did make was add about a teaspoon of vanilla, just because, which did no harm.
This was the easiest pie to make! I didn't use sour cream b/c I didn't have any, but I did use vanilla greek yogurt. I thought it turned out wonderfully. I was hoping for more of a custard type layer, but the result was very satisfying.
This pie rated 5 stars warm from the oven and served with vanilla ice cream but the next day my Mom and Aunt said that it was very good but they liked my pumpkin pie better. I did cut the sugar by half in the pie (still sweet enough) and used half brown sugar and half white sugar for the topping. Three to four little boxes of blueberries will work nicely. The french pastry pie crust recipe (reviewer recommendation) was great . Just remember this is NOT exactly blueberry pie ... enjoy it more as a blueberry custard dessert .
This pie was GREAT and I am making for Christmas to bring over to my father in laws for christmas dinner. I did add a little heavy whipping cream and vanilla to the sourcream mixture, about 1 to 2 tablespoons of the whipping cream, and a 1/2 tsp of vanilla. This pie was GREAT and I served it about 2-3 hours after it came out of the oven and it wasnt soupy at all and it cut so clean everybody was so impressed! GREAT recipe!..oh yeah and I also added some raspberries to it:)
I don't know, after glowing reviews, maybe I just didn't make this correctly. It was a waste of time and ingredients, including my fresh organic blueberries. This is my first "post a review" but sorry, not even a star from me
Love this recipe!! I've made it 3 times in 2 weeks. Once exactly as written. The second time, I used 1 cup raspberries and 2 cups blueberries. The third time I used 1 cup blueberries, 1 cup raspberries and 1 cup blackberries. I've also stared adding walnuts to the topping. Each time the pie is excellent.
I will turn to this recipe when I am in the mood for blueberry pie. This is awesome, love the creamy texture.. Mmmmm!
I made it with cream cheese instead of sour cream, and it was completely lovely.
This is a late review, as I made THREE of these for the 4th of July - but they were awesome. My changes were: replace 1/2 the sugar (filling and topping) with brown sugar. Add lemon zest, cinnamon, and nutmeg to the filling. Add cinnamon to the topping. This made extra topping for me, too (which is great - so many recipes make too little) so only 2 batches' worth was enough for the three pies. This pie was even better the 2nd day. (I'd tell you about the third day, but they were all gone....)
Wonderful change from standard blueberry pie. It's very yummy with just the right amount of sweetness. I forgot to add vanilla as others suggested, but did sprinkle brown sugar on top with some cinnamon, which gave a nice crusty, strudel like coating. Will definitely make again!
So very delicious --- Trust the helpful tips in Chef Joy's review: she decreases the sugar content and ups the flavor.
Just the best blueberry! I use a bit more berries, but I am always asked to bring "the pie"
This recipe is foolproof. I've taken to calling it 'leftover pie' because I can usually make it on the spur of the moment, using whatever fruit needs to be used up, whatever creamy dairy product I've got in the fridge, any type of flour and sugar, and it always comes out tasty.
Great alternative to traditional pie! I really enjoyed it. There should be a law that you HAVE to serve this with vanilla ice cream.
I've only rated a few recipes on this site, but THIS one I had to speak up about! WOW, what an incredible recipe! Absolutely delicious and simple to make, too. I didn't have fresh blueberries, but frozen ones worked great. I'll try it with fresh next time, because I'm confident it'll taste even better. I'd also like to try this recipe with other fruits, like fresh or frozen peaches - YUM!
Mine came out runny. Not firm. The flavor was sensational, but runny. Like a runny cobbler. But, ice cream makes this sensational!
Delicious! i rated this pie on the taste. however, mine came out a bit runny (i know this is to be expected with most berry pies) but that could be through fault of my own. Anyway this is a great recipe because you can substitute and estimate and still get a delicious outcome. I also added fresh raspberries along with the blueberries.
A wonderful not too sweet recipe. My family loved it. It also set up really well-- having the first piece of pie come out perfect is rare for me! Thanks.
I followed the recipe exactly. So simple to make with delicious results. My husband, who usually finds blueberry pies too sweet, loved this. Blueberry pie is my favorite and this is my new favorite blueberry pie.
Awesome recipe! I love it! Thank you very much for sharing. Sevara
This pie is good. Mine took 1hr. 15 min to bake. I think I would like it better if the creamy part had a lemon flavor to it. I will try it again adding the lemon flavoring to the cream mixture.
OMG!!!!! This is the best pie that I have ever made and I have made many and it is sooooooo easy. Thank you for the wonderful recipe.
VERY tasty. I used 3/4 cup sugar instead of the full cup, and did a double pastry crust instead of the crumbly topping. I also had creme fraiche from a local dairy farm on hand, which I substituted for the sour cream. It came out great!! Definitely richer than a normal berry pie (probably because of my creme fraiche substitute) but soooo yummy.
This recipe was FANTASTIC! The pies came out picture perfect (of course everyone dug into them before I had a chance to snap a picture)! This was the first time I ever made a berry pie and I was nervous but it came out great! I served it with fresh whipped cream and a scoop of vanilla ice cream...YUM! Thanks for the great recipe!
This was great. Reduced sugar and increased blueberries. Next time I'm going to try blackberries. Only used half of topping. Great.
Great...followed the recipe exactly. Only issue was that it wasn't enough to fill my deep dish pie pan.
An excellent recipe and every time I make it it is a hit.
Definitely a keeper! I served it to six people and all six loved it. The only change I made was to add four cups of blueberries instead of three.
very very good!
I'm only giving this four stars because I felt like the sour cream mixture detracted from the pie. I would definitely make this again but without the that part. The crunchy topping was good, the berries were good and amazingly my crust was good but the sour cream part was kinda yucky.
Super Quick to make and very easy. I added 2 oz. of cream cheese as well and it was great! Many compliments recieved!!
Ive made this pie over and over it pleases everyones sweet tooth. If you make it once it will become an instant favorite.
This was quite good. About the only change I would make is a bit less sugar and butter, but that reflects our tastes. It should be fairly easy to swap the blueberries with another fruit too for a variety.
Made this pie instead of blueberry pie since I didn't have enough blueberries to make a regular blueberry pie. Used frozen blueberried and it tasted awesome!! My husband, daughter and friends loved it!!
WOW! This is so good. It is a bit sweet but we also had pretty sweet blueberries. We are going to try this recipe rhubarb next.
well my dad made the first one but we didnt get to taste because my sister had to take a pie to school thats why we made it but apparently her school thought it was delicious and then me and my dad made it together and when it came out it was soup so we let it sit in the fridge overnight when we woke up it was a little thicker and later in the day it reached a gooey consistency but my dad swore it wasnt thick enough so he cooked for a little longer after he did it would not thicken at all now (being him) he's making some sort of cobbler with it we did take a spoon and try the soup one time and it was still pretty good but next time we're gonna cut down the sugar
I made this for Labor day weekend, and my family loved it! I did use 1/2 cup of Brown Sugar and 1/2 cup of regular sugar for the topping instead of all reg sugar. Everybody really loved! I am trying to find my next recipe to try ...any suggestions??
EASIEST pie to make and I get nothing but thumbs up with this wonderful pie. I find the original recipe too sweet and find it's too much topping, so I cut the topping in half to 1/8 butter - 1/4 flour - 1/4 sugar. In the cream mixture I cut the sugar about 30-40% and add 1/2 tsp vanilla. I used a frozen pie crust too when I am too busy to make my own pastry. My motto is, the less ingredients in a pie, the better the pie.