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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 Note:

You can use frozen blueberries, but it's best made with fresh berries. To avoid burning the crust, cover the edges with aluminum foil while the topping is browning.
Serves eight.