Blueberry Cream Pie

1 c Sour cream
2 tb Flour
3/4 c Sugar
1 ts Vanilla
1/4 ts Salt
1 Egg; beaten
2 1/2 -(up to) 3 c Fresh blueberries
1 (9 inch) pie shell; unbaked
4 tb Flour
4 tb Butter; softened
4 tb Chopped pecans

Combine first 6 ingredients and beat 5 minutes at medium speed or until smooth. Fold in blueberries. Pour into pie shell and bake at 400 for 25 minutes. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake an additional 10 minutes. Chill well before serving. Yield: 6 to 8 servings.

Blueberry Cream Pie printer friendly version located here. (Just the recipe. Nothing else.)
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