Blueberry sour cream pie

This is a delicious, spring-y spin on our favorite winter pie, cranberry sour cream. You really could throw any kind of fruit in this and I'd wager it would taste pretty good. (...well, most fruits anyway.) 

For the pie:
1 9" baked pie shell
1 pint sour cream
1 cup sugar
2 eggs
1 teaspoon vanilla
1 Tablespoon flour
1 Tablespoon cornstarch
1 cup fresh blueberries

For the whip cream topping:
Half pint heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla

Instructions:
For this pie you will need one 9" baked pie shell. 
Recipe and instructions for a baked pie shell can be found here.

In a medium sauce pan combine sugar, eggs, vanilla, flour, cornstarch. Stir constantly over medium/low heat until combined and sugar is melted. 
Next, mix in the sour cream. Keep stirring constantly over medium/low heat until it starts to bubble.
Let bubble 2 minutes. 
Remove from heat and let cool for 15 minutes.
Next, carefully fold in blueberries and pour filling into the pie shell. Cover and chill in the fridge for at least 3 hours. 
When ready to serve, pour the half pint heavy whip into the bowl of a stand mixer along with the powdered sugar and vanilla. Beat on medium high until stiff peaks. Top the pie, slip into your stretchy pants, slice and serve.