Creamy blueberry pie


In an effort to use up the box of blueberries that I recently discovered I was allergic to, I tried my hand at this amazing recipe for creamy blueberry pie. The first time Diana made it I literally ate half of the entire pie in one night. It was amazing. Try it at your own risk!

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
1. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
2. Place blueberries in pastry shell, and spoon sour cream mixture over berries.
3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.

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