1 cup commercial sour cream
2 tbsp. all-purpose flour
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp. salt
1 egg, beaten

2-1/2 cups fresh blueberries (I use frozen when I do not have fresh)

1 unbaked 9-inch pastry shell

CRUMBS FOR TOP OF PIE

5 tbsp. all-purpose flour
2 tbsp. butter - softened
4 tbsp. chopped pecans

Combine first 6 ingredients; beat 5 minutes at medium speed of an electric mixer until smooth.
Fold in blueberries .
Pour filling into pastry shell; bake at 350 degrees for 25 minutes.

Combine remaining ingredients, stirring well, sprinkle over top of pie. I use my hands to make crumb mixture.
Bake additional 10 minutes.

With my oven, I need to bake another 13 minutes before the pie is set. When pie is set, it does not have a loose jiggle in center anymore.

Chill before serving. Yield: one 9-inch pie.

Calories for the whole pie.......2383 1/8 serving 299g
Fat 112.5 g 1/8 serving 14g
Protein 29.52g 1/8 serving 3.69g