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. unsalted pecans or walnuts

Combine first 6 ingredients; beat for 5 minutes at medium speed with an electric mixer or until smooth. Fold in the 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 10 additional minutes. Chill before serving.