Ingredients
3 c fresh or frozen blueberries
1 unbaked pie shell
1 c sugar
1/3 c all-purpose flour
1/8 tsp salt
2 eggs, beaten
1/2 c sour cream
CRUMB TOPPING
1/2 c sugar
1/2 c all-purpose flour
1/4 c butter
Directions
1. Place fresh blueberries in pastry shell. If using frozen blueberries, set out on paper towels until partially thawed. Then add to pie shell; set aside
2. Combine 1 c sugar, 1/3 c flour, and salt. Add eggs and sour cream, stirring until well blended.
3. Spoon over berries.
4. Combine remaining sugar and flour. Cut in butter with a pastry blender until mixture resembles coarse meal. To do this easier: I combine all the ingredients in a Tupperware bowl with a tight fitting lid. Shake like crazy until the mixture is the required consistency.
5. Sprinkle the crumble evenly over the sour cream mixture.
6. Bake at 350F for 55-65 minutes or until lightly browned.
7. Goes good with ice cream.
