Creamy Blueberry Pie

CATHRYN DANIELS

3 cups fresh blueberries

1 (9-inch) deep-dish pie crust

1 cup white sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 eggs, beaten

1/2 cup sour cream

1/2 cup white sugar

1/2 cup all-purpose flour

1/4 cup butter

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Place blueberries in pastry shell, and spoon sour cream mixture over berries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell. Bake at 350° F (175° C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.