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

Combine sour cream, 3/4 cup sugar, egg, 2 tablespoon flour, vanilla and salt in a large mixing bowl, beat at medium speed of an electric mixer 5 minutes or until smooth. Fold in blueberries. Spoon into pastry shell. Bake at 400 degrees for 25 minutes. Combine 3 tablespoon flour and 2 tablespoon sugar, cut in butter with a pastry blender until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture evenly over pie and bake an additional 15 minutes.