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!
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!
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!
While we thought this pie was good my daughter decided she prefers the regular blueberry pie recipe.
This is amazing. I bake all the time and this is my new favorite pie. Tastes perfect and very easy to make.
Made this for 4th of July and LOVED it! Wouldn't change a thing! Used light organic sour cream. Thanks for sharing the recipe!