FILLING:

1 c. sour cream
2 tbsp. flour
3/4 c. sugar
1/4 tsp. salt
1 tsp. almond flavoring

Stir into above 2 1/2 to 3 cups blueberries. Bake at 400 for 25 minutes in an unbaked pie shell. Remove from oven.

TOPPING:

4 tbsp. flour
1/4 c. butter
1/3 c. chopped pecans

Mix. Spread over pie. Bake 10-15 minutes until lightly brown.