Blueberry Crumble Pie

• 4 12 cups fresh blueberries or 4 12 cups frozen blueberries
• 34 cup granulated sugar
• 14 cup flour
• 34 cup sour cream
• 1 unbaked pie shell
• 12 cup brown sugar
• 12 cup flour
• 14 cup butter or 14 cup margarine

1. Place blueberries in a large mixing bowl.
2. Combine sugar and flour; toss into blueberries.
3. Add sour cream and stir to blend well.
4. Pour mixture into unbaked pie shell.
5. TOPPING: In another bowl, combine brown sugar and flour.
6. Cut in butter until crumbly; sprinkle evenly over blueberries.
7. Bake at 450F for 15 minutes.
8. Reduce heat to 350F and continue to bake for 50-60 minutes, or until it just begins to spill over.
9. NOTE: Baking may take a little longer with late season berries that have a tougher skin - the pie is great served warm but best cold!

fresh blueberries, sugar, flour, sour cream, shell, brown sugar, flour, butter

Taken from www.food.com/recipe/blueberry-crumble-pie-350366 (may not work)