My husband loves blueberry pie, and I would like to make him one for christmas dinner. He doesnt like big blueberries, but a pie with less texture inside. (does that make sense?) does anyone have a good recipe for blueberry pie?

Thanks!

My dad always really liked his blueberry pies made with store-bought canned blueberry pie filling (from Krogers). After it bakes it doesn't have much texture left, lol. Whenever I would make them for anyone else, I would always add more berries to the pie filling, but Dad always liked his pies made from just a Jiffy mix pie crust and Kroger blueberry pie filling sandwiched in between HTH

This probably doesn't help you for now, but i always pick a ton of blueberries in the summer and freeze them, then use them for the pie, when they defrost, i think they break down a little and aren't so "big" maybe that helps for future reference. if you live anywhere near where you can pick your own berries-i hightly recommend it. i can get mine for 99 cents a pound and the taste just doesn't compare!

Whenever I made them for him, I just followed the directions on the Jiffy pie crust mix for the crust, slapped it in the pie plate, dumped the blueberry pie filling in, put on the top crust, poked some holes and baked. Voila. lol. I think most canned pie fillings have a recipe on the can as well.

Good luck, and be thankful he is so easy, lol.

I realize you needed a recipe a long time ago, but I just found this forum yesterday. I would like to share this recipe with everyone.
I think it is sweet even though you have the cream cheese and sour cream. You could adjust the sugar if you wanted to.

Blueberry Cream Pie

4 ounces low-fat cream cheese, from an 8-ounce package, softened
1/2 cup low-fat sour cream
1/4 cup sugar
1-1/2 cups nondairy whipped topping, from an 8-ounce container
1 (8-inch) prepared graham cracker pie crust
2 cups fresh blueberries, divided

In a medium, with an electric mixer, beat cream cheese, sour cream and sugar
until well blended. Fold in
whipped topping. Spoon half of the mixture into the pie crust; top with 1
cup of the blueberries. Spread
remaining cheese mixture over the blueberries. Scatter the remaining 1 cup
blueberries on top. Cover
with plastic wrap, refrigerate until set, about 5 hours.

Yield: 6 portions.
Per portion:
338 calories, 4 g protein, 17 g fat, 41 g carbohydrate
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