Blueberry Cream Pie

Very easy to make, this sweet blueberry pie tastes best served out of the refrigerator chilled, making it a perfect dessert for those hot Summer afternoons.

1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2-1/2 cups fresh blueberries
1 unbaked 9-inch pastry shell
3 tablespoons all-purpose flour
1-1/2 tablespoons butter
3 tablespoons chopped pecans

Preheat oven to 400°F.

Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg in large bowl of an electric mixer. Beat 5 minutes at medium speed or until smooth. Fold in the blueberries. Pour filling into pastry shell, and bake for 25 minutes. Remove from oven.

Combine remaining 3 tablespoons flour, butter and chopped pecans. Sprinkle over top of pie. Return pie to oven, and bake an additional 10 minutes. Chill pie before serving.

Prep time: 15 minutes; Cooking time: 45 minutes; Total time: 1 hour