|
||||||
| 1 | cup | sour cream |
|
|||
| 2 | tablespoons | flour | ||||
| 3/4 | cup | sugar | ||||
| 1 | teaspoon | vanilla | ||||
| 1/4 | teaspoon | salt | ||||
| 1 | egg, well beaten | |||||
| 3 | cups | fresh blueberries | ||||
| 1 | unbaked 9 inch deep dish pie shell | |||||
| Topping | ||||||
| 1/2 | cup | chopped pecans | ||||
| 1/2 | cup | flour | ||||
| 1/4 to 1/2 | cup | sugar to taste | ||||
| 1/4 | cup | softened butter | ||||
 |
|
Preheat oven to 400 degrees F. Combine first 6 ingredients. Beat five minutes at medium speed using electric hand mixer until mixture is smooth. Fold the blueberries into the cream mixture. Pour filling into unbaked pie shell. Bake at 400 for 25 minutes. Remove from oven. Sprinkle topping over pie. Bake an additional 10 - 15 minutes. Chill before serving. Topping: Combine all ingredients to make a crumb topping; a pastry blender works well to accomplish this task. |
