Blueberry Sour Cream Pie
from https://infinetaste.com/

This blueberry sour cream pie is light and flavorful! Fresh blueberries, folded into a light sour cream custard for a pie that is fresh and not too heavy! 

1 unbaked pie crust (homemade or store bought)

Blueberry Sour Cream Filling:
3/4 cup granulated sugar
1 cup sour cream
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons flour
2 1/2 cups blueberries see notes

Crumble Topping:
1 1/2 tablespoons cold butter
3 tablespoons flour
2 tablespoons sugar
Pinch of salt

Preheat oven to 400 degrees Fahrenheit. Roll pie crust out and place in pie crust pan, prick crust with a fork to prevent air bubbles. Set aside.

Whisk together sugar, sour cream, egg, vanilla, almond extract, lemon juice, salt, and flour until smooth. Fold in blueberries. Pour into unbaked pie crust.

Cover the edges of the crust with foil so they don’t get too brown. Bake for 30 minutes.
While pie is baking prepare the crumble. Use a two knives to cut butter into flour. Once you have pea sized butter and flour mixture, stir in sugar and salt.

After the pie has baked for 30 minutes remove it from the oven, remove foil from pie crust, and sprinkle with the crumble topping. Bake for an additional 10-15 minutes. Cool completely before serving.

Notes
You can use fresh or frozen blueberries. If you use frozen blueberries, thaw and drain them, pat them dry with a paper towel.