Sour Cream Berry Pie

Roll out pie crust and prepare in deep dish pie pan. Prick crust all over with fork and partially prebake at 400 degrees for about 20 minutes, then let cool slightly. Whisk the eggs in a large bowl just until frothy. Add the sour cream, sugar, flour, vanilla, orange zest and salt; whisking again until evenly blended. Spread the berries evenly in the cooled pie shell, the ladle the sour cream mixture over them. To make the streusel combine the flour and brown sugar in a small bowl and mix with your fingers. Add the butter, stirring with a fork. Switch to your fingers and gently rub the topping until it's crumbly. Add a bit more borwn sugar if the mixture is too clumpy. Sprinlke the topping evenly over the sour cream filling. Bake in center of oven until filling is set - about 35 minutes. When done the filling will likely have puffed slightly and will no longer seem liquid-loose. Don't expect the top of the pie to brown much, if at all, because it isn't in the oven quite long enough. Transfer to wire rack to cool completely. Serve at room temperature or chilled.