Blueberry Cream Pie Jan Peterson
8 oz. container sour cream
2 Tbsp. flour
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg beaten
1 1/2 cups fresh blueberries
9 inch pie crust, unbaked
In a bowl, combine all ingredients except blueberries and crust. Beat with an electric mixer on high speed until well mixed, about 2 minutes. Fold in blueberries, pour into unbaked pie crust. Bake at 400 degrees for 25 minutes, remove from oven. Sprinkle pie with topping, bake an additional 10 minutes. Chill before serving.
Topping
3 Tbsp. flour
2 Tbsp. brown sugar
1 1/2 Tbsp butter
3 Tbsp. chopped pecans (or walnuts)