Ingredients
1 cup sour cream3/4 cup sugar2 tablespoons all-purpose flour1 teaspoon vanilla extract1/4 teaspoon salt1 egg, lightly beaten3-1/2 cups blueberries1 unbaked pastry shell (9 inches)TOPPING:3 tablespoons all-purpose flour3 tablespoons chopped pecans1-1/2 tablespoons butter
Preparation
In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated.
