Creamy Blueberry Pie **

I picked up blueberries at my local farm stand this morning so I decided to try my hand at making a blueberry pie.  After doing a search online, I decided to bake this recipe.  After reading some of the reviews, I cut back on the sugar, added some lemon zest and only made 1/2 of the crumb topping.  It is a nice pie.  Though next time I'll make all of the crumb topping :)

3 cups blueberries, fresh or frozen ( If frozen thaw and drain well, I used fresh)
1( 9) inch deep dish pie crust ( I used a regular 9 inch crust with a baking sheet underneath it)

For Custard
1 cup white sugar
1/3 cup all purpose flour
1/8 tsp salt
2 eggs, beaten
1/2 cup sour cream

For Crumb Topping
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup all purpose flour
1/4 cup butter

1.  Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
2.  Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
3.  Pour the sour cream custard over the blueberries.
4.  In another bowl, combine 1/4 cup sugar, 1/4 cup brown sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
5.  Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

Note:  I covered the pie with foil for the first 20 minutes of baking to keep the crust from browning to much.