3 cups blueberries
1 deep dish pie crust (I like using a graham cracker crust) - you only need the bottom, not a top
Creaminess:
1 cup sugar
1/3 cup flour
1/8 tsp. salt
2 eggs, beaten
1/2 cup sour cream (of course I use fat free)
Crumbliness:
1/2 cup sugar
1/2 cup flour
1/4 cup butter
Preheat oven to 350. Put the blueberries in the pie crust.
Combine the Creaminess ingredients. Mix well. Dump over blueberries.
Mix sugar and flour together for Crumbliness. Cut in the butter until the mixture resembles coarse meal. Sprinkle over the top of the Creaminess.
Bake for 50 - 55 minutes or until lightly browned. Cool on a wire rack.
This is scrumptious served with whipped cream or ice cream. It has turned a family of not-blueberry-pie-fans into lovers of this particular blueberry pie.
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