Peaches and Cream Pie (and Blueberries too)

I've used this recipe a few times and love it!  As you can tell by the pic... I had to scrounge up what was left to get a photo! =)

Crust:

1 1/2 c. all purp flour
1/2 t salt
1/2 c. cold butter
Filling:
3 c. fresh peaches, peeled & sliced
1 c. fresh blueberries (or blackberries)
1 c. sugar, divided
2 T all-purp flour
1 egg
1/4 t salt
1/2 t vanilla extract
1 container (8 oz) sour cream

Topping:
2/3 c sugar
2/3 c all purp flour
2 t gr. cinnamon
1/2 c cold butter

Preheat oven to 400 F.

For crust, combine flour and salt. Cut in butter until a crumbly mixture forms. Press into 9" deep pie dish.  Set aside.  Place peaches in a bowl; sprinkle with 1/4 c of the sugar. Combine flour, egg, canilla, salt & remaining sugar. Fold in sour cream. Stir into peaches and then pour into crust. While baking, make topping.  Combine sugar, flour, and cinnamon in a small bowl; cut in butter til it is a crumbly mixture. Set aside.

Bake at 400F for 15 minutes, then reduce heat to 350F and bake another 20 minutes or til the pie is mostly set.  Remove from oven, sprinkle on topping. Increase heat to 400F again and bake for another 15 minutes.

Optional: Leave out the blueberries, but increase the peaches to 4 c.