Ingredients<\/u>:<\/b>
\n1 cup sour cream
\n2 tablespoons all-purpose flour
\n3\/4 cup sugar
\n1 teaspoon vanilla extract
\n1\/4 teaspoon salt
\n1 egg (beaten)
\n2 1\/2 cups fresh blueberries (or frozen)
\n1 unbaked 9-inch pie pastry shell<\/p>\n
Pecan-Streusel Topping<\/b>
\n4 tablespoons all-purpose flour
\n3 tablespoons packed brown sugar
\n3 tablespoons butter (softened)
\n3 tablespoons pecans (chopped)<\/p>\n
Directions<\/u>:<\/b>
\nIn 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.<\/p>\n
Gently fold in the fresh or frozen blueberries to the custard mixture. Take care not to smash the berries.<\/p>\n
Pour the mixture into the pie crust and bake at 400 F for 25 minutes.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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