CRUST:

1 frozen deep-dish pie crust
melted butter, for brushing

Before beginning your pie, thaw out your deep-dish pie crust and generously poke holes in the crust (bottom and sides).

Bake it for 10 minutes at 400°F. After you remove it, lightly brush with melted butter.

FILLING:

1 cup dairy sour cream
2 tsp. all-purpose flour
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg
2 1/2 cups fresh (or 14 oz. pkg. frozen blueberries)

Combine and beat first 6 ingredients, about 3 to 5 minutes. Fold in blueberries then pour it into your partially baked pie shell.

Bake for 25 minutes at 400°F.

Note: Make sure you thaw out and drain your blueberries before adding.

While baking, make pecan strudel topping.

STRUDEL TOPPING:

1/4 cup all-purpose flour
3 tsp. soft butter
3 tsp. chopped pecans

Combine all ingredients and sprinkle over pie. Bake 10 more minutes.

Cooks Tip: If the strudel mixture is too thick to sprinkle over the pie, add more flour and break it up with your hands.

Submitted by: Lori Harris