1 (8 oz.) carton sour cream
3/4 c. sugar
1 egg
2 tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
2 1/2 c. fresh blueberries
1 unbaked pie crust (I prefer Pillsbury's all ready crust)
3 tbsp. flour
2 tbsp. sugar
3 tbsp. butter
3 tbsp. chopped pecans

Combine sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla and salt in large mixing bowl; beat at medium speed of an electric mixer for 5 minutes or until smooth. Fold in blueberries. Pour into pastry shell. Bake at 400 degrees for 25 minutes.

Combine 3 tablespoons flour and 2 tablespoons sugar; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture over pie and bake an additional 15 minutes.