1 c. sour cream
2 tbsp. all-purpose flour
3/4 c. sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 egg, beaten
2 1/2 c. fresh blueberries
1 unbaked 9 inch pastry shell
3 tbsp. all-purpose flour
1 1/2 tbsp. butter
3 tbsp. chopped pecans or walnuts

Combine first 6 ingredients; beat 5 minutes at medium speed of electric mixer or until smooth. Fold in blueberries. Pour filling into pastry shell. Bake at 400 degrees for 25 minutes. Remove from oven.

Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake an additional 10 minutes. Chill before serving. Frozen blueberries can be substituted for fresh.