Blueberry Cream Pie

This pie can be made with frozen blueberries (thawed and drained well) - so it is a nice option for a taste of summer in the dead of winter.

3 Cups Blueberries
9 Inch Deep Dish Pie Crust

Custard:
1 Cup White Sugar
1/3 Cup Flour
1/8 Tsp Salt
2 Large Eggs, Beaten
1/2 Cup Greek Yogurt

Streusel:
1/2 Cup Sugar
1/2 Cup Flour
1/4 Cup Butter

Heat oven to 350 degrees.  Place blueberries in pie crust and set aside.

Custard:  In a small bowl, combine the custard ingredients and mix well.  Our over the blueberries.

Streusel:  In another bowl, combine streusel ingredients.  Cut in the butter with a pastry blender or pastry fork until mixture resembles course meal.  Sprinkle over the sour cream mixture.

Bake pie for 50 to 55 minutes or until lightly browned.  Cool on wire rack.