1 (8") unbaked pastry shell
2 1/2 c. fresh blueberries
1 c. cultured sour cream
2 tbsp. flour
3/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg

TOPPING:

3 tbsp. flour
1 1/2 tbsp. butter
3 tbsp. chopped pecans or walnuts

Rinse and sort blueberries; set aside. Combine sour cream, flour, sugar, vanilla, salt and egg in a mixing bowl. Beat until smooth, then fold in blueberries.

Pour filling into pastry shell and bake at 400 degrees for 30 minutes.

Prepare topping and sprinkle over pie. Continue baking 10 to 15 minutes. Cool and refrigerate.