CRUST:

1 3/4 c. flour
1/4 c. sugar
1 tsp. cinnamon
Pinch of salt
2/3 c. butter
Enough water to blend
1 egg white, beaten

Combine flour, sugar, cinnamon and salt. Cut in butter. Add water to moisten evenly (about 2 tbsp.). Press into ball. Roll out. Put in 9 or 10 inch pie pan. Brush with egg white.

FILLING:

1 c. sour cream
3 oz. cream cheese
1 lg. egg
2 pt. blueberries
3/4 c. brown sugar
1/4 c. flour
1 tsp. vanilla

Combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in bowl. Beat thoroughly until smooth. Preheat oven to 450 degrees. Fill pie shell with blueberries. Pour cream mixture over berries. Bake 10 minutes at 450 degrees then reduce heat to 350 degrees and bake for 35 to 40 minutes.

TOPPING:

3/4 c. chopped walnuts
1/2 c. flour
1/3 c. sugar
1/3 c. brown sugar
1 tbsp. cinnamon
1/4 tsp. salt
1/2 c. butter

Combine in blender all ingredients, except butter. Mix and chop fine. Add butter and blend. Distribute evenly to form crumbly mixture. After pie is baked add topping and bake again for 10 to 15 minutes.