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Creamy Blueberry Pie

"This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make."

Ingredients :

• 3 cups fresh blueberries
• 1 (9 inch) deep dish pie crust
• For the Custard:
• 1 cup white sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 eggs, beaten
• 1/2 cup sour cream
• For the Streusel:
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter

Instructions :

Prep : 25M	Cook : 8M	Ready in : 2H20M

• Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
• Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
• In another bowl, combine 1/2 cup 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.
• Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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