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Simply excellent. I actually decreased the sugar to 3/4 cup and it was just right. Used 2 eggs and 1 cup sour cream and might have had enough filling for 2 regular pies (not deep dish). Used a full 18 oz. carton of fresh berries. Filled the shell right to the top, it set up beautifully and didn't run over. I decreased the topping to 2 T. sugar, 3 T. flour, 1-1/2 T. butter and added 3 T. finely chopped pecans. After chilling, It cut into firm slices...not at all runny. Served with vanilla ice cream. A summer delight!

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San Marcos Sunshine August 05, 2013

I made this for our Father's Day celebration and everyone loved it. The fresh blueberry tartness makes this not too sweet. In fact I think next time I would add a little bit more sugar for my taste but this pie was beautiful and tasted wonderful. Thanks for sharing this great recipe!

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Kitty 2 July 02, 2008

I baked this last night and was very glad I made two of them! I loved the tartness of the blueberries and the custard mixture was just enough sweetness to enhance but not too sweet! Will make this many times!

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Chef Menel May 22, 2006

While we thought this pie was good my daughter decided she prefers the regular blueberry pie recipe.

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JPsBarbie September 13, 2009

This is amazing. I bake all the time and this is my new favorite pie. Tastes perfect and very easy to make.

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onebadboy2 September 30, 2008

Made this for 4th of July and LOVED it! Wouldn't change a thing! Used light organic sour cream. Thanks for sharing the recipe!

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LonghornMama July 06, 2008
Blueberry Cream Pie