Blueberry Cream Pie

Tried this last summer and recently made with frozen blueberries.  (I increased the flour in the pie mix to 1/2 cup to compensate for the extra moisture.)

Ingredients

3 cups fresh or frozen blueberries  (I also made with fresh peaches)
1 unbaked pie shell
1 cup sugar
1/3 cup all-purpose flour (1/2 if using frozen or extra ripe fruit)
1/8 tsp. salt
2 eggs, beaten
1/2 cup sour cream.

Crumb topping

1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter

Directions:

Preheat over to 350 degrees F.

Place fresh blueberries in unbaked pie shell.

Combine 1 cup sugar, 1/3 cup flour and salt.
Add beaten eggs and sour cream, stirring until well blended.
Pour evenly over berries.

Combine crumb topping ingredients.  Cut butter with a pasty blender until mixture resembles course meal or small peas.

Sprinkle crumb mixture over the sour cream mixture

Bake at 350 for 55-65 minutes or until lightly brown and firm in the middle.
Goes great with ice cream or whipped cream.