Blueberry Custard Pie

Ingredients

• cup sfresh blueberries
• (9 inch) prepared graham cracker crust
• cup all-purpose flour, divided
• 1/2 cup white sugar
• 1/8 teaspoon salt
• 2/3 cup sour cream
• large eggs
• 1/2 cup brown sugar
• 1/2 cup butter, cold, cut into cubes

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread blueberries over bottom of crust.
3. Combine ½ cup flour, white sugar, and salt in a bowl. Whisk sour cream and eggs together in a separate bowl; fold in flour mixture. Pour batter over blueberries.
4. Combine remaining ½ 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 pie.
5. Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a wire rack. Cool completely before serving.

Tips

Substitute regular pie crust for graham cracker crust if preferred. You can use white sugar in place of brown sugar in the topping, or a little bit of both. Use less sugar for less sweetness.