Sea's Creamy, Crummy Blueberry Pie

We love blueberries around here so when I went to Costco. this week I bought a big container full. When I got it home I realized, that was a lot of blueberries. I'd freeze them for later on but I'm trying to clean out the freezers for the move. So I decided to try to use as many as I could in a pie. I found a recipe for a creamy blueberry pie and made some changes. This is what I came up with:

Creamy Crummy Blueberry Pie Makes 1 10in. deep dish pie

5 cups fresh blueberries
1 (10 inch) deep dish pie crust
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
3 eggs, beaten
1 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
1 tsp. vanilla extract
1/2 tsp. cinnamon

1 tb. white sugar
1 tb. flour


1. Combine the 1tb of white sugar with the 1tb. flour. Roll out pastry and fit to pie plate. Trim edge decoratively. Sprinkle the sugar/flour mixture over the bottom and sides of the pie shell. This is to absorb any extra juices and keep the crust from getting soggy.

2. Combine 1 cup sugar, 1/2 cup flour, cinnamon and salt. Add eggs, sour cream, and vanilla, stirring until blended.

3. Place blueberries in pastry shell, and spoon sour cream mixture over berries.

4. 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. We like big crumbs so I squeeze some together in my hand first , then sprinkle the chunks over the berries.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned.