Blueberry Cream Pie

• 1 c. commercial sour cream
• 2 Tbsp. all-purpose flour
• 3/4 c. sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 egg, beaten
• 2 1/2 c. fresh blueberries, rinsed, picked over and drained
• 1 unbaked (9-inch) pie crust, thawed (if frozen)
• 3 Tbsp. all-purpose flour
• 3 Tbsp. butter or margarine, softened
• 3 Tbsp. chopped pecans or walnuts

1. Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg.
2. Beat 5 minutes at medium speed on an electric mixer or until smooth.
3. Fold in blueberries.
4. Pour filling into crust. Bake at 400u0b0 for 25 minutes.
5. Combine remaining ingredients.
6. Stir well.
7. Sprinkle this mixture over top of pie.
8. Bake 10 additional minutes.
9. Let cool on rack 5 minutes.
10. Refrigerate until serving time.
11. Makes one 9-inch pie or 6 servings.

sour cream, flour, sugar, vanilla extract, salt, egg, fresh blueberries, pie crust, flour, butter, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282673 (may not work)