Blueberry Cream Pie

Instructions

1. Preheat oven to 400.
2. Roll out pie crust to ¼ inch thickness. Drape it over the pie dish and trim the edges, crimping them if desired. Pop it into the freezer while you prep the filling
3. In a small bowl whisk the sour cream, sugar, salt, heavy cream, vanilla, lemon zest, juice & flour together.
4. Fill the pie dish with the blueberries and then pour the cream mixture over the berries and stir them together gently, smoothing the top with the back of a spoon. Place the pie dish onto a cookie sheet in case the filling bubbles over.
5. Bake for 25 minutes. While baking make the streusel topping by mixing the flour, brown sugar & melted butter together with a fork until crumbly.
6. Take the pie out of the oven and sprinkle crumble evenly over the pie.
7. Return pie to the oven for 20-25 minutes or until crust and topping are golden and the blueberries are bubbly. Let pie cool completely and then chill in fridge or freezer. Best served cold.