4 1/2 cups (1.25 L) blueberries, fresh or frozen
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) flour
3/4 cup (175 mL) sour cream (no-fat or regular)
1 unbaked deep pie shell
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) flour
1/4 cup (50 mL) cold butter or margarine
Place blueberries in a large mixing bowl. Combine sugar and flour; toss into blueberries. Add sour cream and stir to blend well. Pour mixture into unbaked pie shell.
Topping: In another bowl, combine brown sugar and flour. Cut in butter until crumbly; sprinkle evenly over blueberries. Bake at 450ºF (230ºC) for 15 minutes. Reduce heat to 350ºF (180ºC) and continue to bake for 50 to 60 minutes, or until it just begins to spill over.
Makes 6 to 8 servings.
Note: Veronica says baking may take a little longer with late-season berries that have a tougher skin-and that the pie is great served warm, best cold!