Blueberry Sour Cream Pie

• 1 unbaked pie crust
  
  Filling:
• 1 cup sour cream, at room temperature
• 3/4 cup sugar
• 2-1/2 tablespoons flour
• 1 egg, beaten, at room temperature
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups fresh blueberries
  
  Topping:
• 6 tablespoons flour
• 2-3 tablespoons chilled butter
• 1/3 cup chopped pecans
• 2 tablespoons sugar

Instructions:
Preheat oven to 400 degrees. Prick crust on sides and bottom; pre-bake 5 minutes. Cool.
Mix filling ingredients, except blueberries, to blend. Stir in blueberries. Spoon into pie shell. Bake until filling is just set, about 25 minutes.
To make topping: Using a pastry blender or fork, cut butter into flour until mixture resembles coarse meal. Stir in pecans and sugar. Spoon over pie; bake until topping browns lightly, about 12 minutes

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