Fantastic! I live in Europe and am not as used to the the super sweetness that Americans tend to enjoy, so I cut the sugar in half. Other than that, I followed the recipe (both crust and filling) exactly for the "tart" version. I opted for wild blueberries, which tend to be healthier and a little less sweet than cultured blueberries. The pie was a huge success. I'm pretty picky about what passes muster in my kitchen; I'll be making this again. Thank you!

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