Creamy Blueberry Pie

A friend of ours from LifeGroup (Sarah) made this pie when she had us over once last spring. It was sooooo good and I never forgot it. I was having my inlaws over last night and trying to think of a good dessert. This pie came to mind, so I called Sarah for the recipe. It turned out wonderfully and was a big hit. I highly recommend you try this pie.



I did find some fresh blueberries at the store (yes, I paid an arm and a leg for them this time of year). I imagine you could use frozen blueberries as well, but I'm sure this is yummiest when blueberries are in season and at their best. But I'm going to do it again for Thanksgiving and use frozen if I can't find them fresh. It is so yummy!!!

INGREDIENTS
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


DIRECTIONS
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
Place blueberries in pastry shell, and spoon sour cream mixture over berries.

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.

Bake at 350 degrees F for 50 to 55 minutes, or until lightly browned.

I think it is best served warm -- about 2 hours after you take it out of the oven.