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Creamy Blueberry Pie
October 24, 2007

I just made this the other day. (I'm testing recipes for Thanksgiving; my sister requested blueberry pie.) This has just made the menu!!!! I used 24 oz partially thawed, undrained (oops) frozen blueberries. The second I spooned the egg/sour cream mixture over the berries they finished melting and I ended up having to scoop some out and not use all of the filling (no biggee). I also didn't use all of the topping, this recipe makes a lot. I followed the advice of previous reviewers made the following changes: used 3/4 cup white sugar, 2/3 cup reduced-fat sour cream, 1 tsp. vanilla, and 1/4 tsp. ground cinnamon in the filling; in the topping I used half white and half brown sugars (for total of 1/2 cup), and added 1 tsp. cinnamon. The results were wonderful (allowing for the non-draining mistake). I did have to cook longer than called for (about 20 minutes more). The pie holds together well when cut (after cooling a couple of hours, of course). Not too sweet, not sour creamy at all... Beware this goes fast so you might want to bake up 2 of them!!!!!

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