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Preheat your oven to 400°F (205°C/Gas Mark 6).
Roll your butter pie crust into a 9-inch deep dish pie pan (or use a store-bought crust), and cover the edges with foil to prevent them from burning in the oven.
In the bowl of your stand mixer (or in a large mixing bowl), mix together ¾ cup sugar and 2 Tbsp all-purpose flour.
Beat in 1 cup sour cream, 1 large egg, 1½ tsp vanilla extract, ½ tsp ground cinnamon, and ¼ tsp salt at medium speed for 5 minutes. Then, use a silicone spatula to gently fold in 2½ cups blueberries.
Pour the filling into your pie crust and bake in the oven at 400°F (205°C/Gas Mark 6) for 30 minutes.
Meanwhile, in a small bowl, use a fork to mix together 6 Tbsp all-purpose flour, 4 Tbsp sugar, and 3 Tbsp butter.
Remove the pie from the oven and sprinkle on the topping, covering the entire pie. Bake for another 10 minutes, or until the topping is golden in color.
Take the pie out of the oven, remove the foil, and let it cool completely before slicing and serving.