Blueberry Custard Pie

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Spread blueberries over the bottom of the graham cracker crust.

3. Mix 1/2 cup flour, white sugar, and salt together in a bowl.

4. Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.

5. 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.

6. 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.