Ingredients:
1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg (beaten)
2 1/2 cups fresh blueberries (or frozen)
1 unbaked 9-inch pie pastry shell
Pecan-Streusel Topping
4 tablespoons all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons butter (softened)
3 tablespoons pecans (chopped)
Directions:
In a mixing bowl, beat together the sour cream, 2 tablespoons of flour, granulated sugar, vanilla, salt, and egg until smooth, about 3 to 5 minutes.
Gently fold in the fresh or frozen blueberries to the custard mixture. Take care not to smash the berries.
Pour the mixture into the pie crust and bake at 400 F for 25 minutes.
While the pie is baking, combine the 4 tablespoons of flour, brown sugar, butter, and pecans, mixing with your fingers until you have a crumbly mixture.
Once the initial baking time has passed, remove the pie from the oven. Sprinkle the pecan mixture over the top of the pie; return to oven and bake for 10 minutes longer. Let the pie cool on a wire rack in the pie pan. Chill thoroughly before serving. This recipe serves 8 to 10, depending on the size of your slice.