BLUEBERRY CUSTARD PIE
8 oz. sour cream
3/4 c. sugar
2 T. flour
2 tsp. vanilla
1/4 tsp. salt
3 c. fresh or frozen (do not thaw) blueberries
3 T. flour
2 T. sugar
3 T. real butter
1 (9-inch) unbaked pie crust
Preheat oven to 400. Beat together sour cream, 3/4 c. sugar, egg, 2 T. flour, vanilla and salt in a mixing bowl until smooth. Gently fold in blueberries into sour cream mixture. Spoon filling into unbaked pie crust.
Bake for 25 minutes. (Cover edge of pie with foil for the first 15 minutes to prevent excess browning)
Meanwhile, prepare topping: In a small bowl, combine 3T. flour and 2 T. sugar. Cut in the butter until crumbly. After the filling has baked 25 minutes, sprinkle the topping over the top of the pie.
Continue baking until topping is light golden, about 15 minutes.
This pie is best when baked, cooled, covered and refrigerated overnight and eaten the next day.