1 (8 oz.) carton sour cream
3/4 c. sugar
1 egg
2 tbsp. all purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
2 1/2 c. fresh blueberries
1 unbaked 9 inch pastry shell
3 tbsp. all purpose flour
2 tbsp. sugar
3 tbsp. butter
3 tbsp. chopped pecans

Combine first 6 ingredients in large bowl; beat at medium speed 5 minutes or until smooth. Fold in berries. Spoon into pastry shell. Bake at 400 degrees for 25 minutes. Combine 3 tablespoon flour and 2 tablespoon sugar; cut in butter with pastry blender until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture evenly over pie and bake an additional 15 minutes.