1 (9 inch) unbaked pastry shell
3 c. fresh blueberries, washed
3/4 c. sugar
2 tbsp. Ceresota flour, rounded slightly
Dash of salt
1 tsp. fresh lemon juice
1 c. sour cream
1 tsp. vanilla
1 egg, slightly beaten

Combine sugar, flour, salt, lemon juice, sour cream, vanilla and egg. Beat with mixer until smooth. Fold in blueberries and pour into pastry shell. Bake in 400 degree oven for 25 minutes. Remove from oven and sprinkle Streusel Topping over pie. Return to oven and bake 10 to 15 minutes.

STREUSEL TOPPING:

3 tbsp. Ceresota flour
3 tbsp. butter
3 tbsp. pecans, chopped

Mix with fingers, sprinkle over blueberry pie.