Prep Time::20 mins
Cook Time::50 mins
Total Time:: 1 hr 10 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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3 cups fresh blueberries
1 (9 inch) prepared graham cracker crust
1 cup all-purpose flour, divided
½ cup white sugar
⅛ teaspoon salt
⅔ cup sour cream
2 eggs
½ cup brown sugar
½ cup cold butter, cut into cubes
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Spread blueberries over the bottom of the graham cracker crust.
Mix 1/2 cup flour, white sugar, and salt together in a bowl.
Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.
Cook's Notes:
Substitute regular pie crust for the graham cracker crust if preferred.
You can use white sugar in place of the brown sugar in the topping, or a little bit of both. Use less sugar for less sweetness.