July Fourth Blueberry Cream Pie
1 cup sour cream
2 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon salt
21/2 cups fresh blueberries
1 unbaked 9-inch pie shell
3 tablespoons flour
1 1/2 tablespoons butter
3 tablespoons chopped pecans, optional
Combine sour cream, flour, sugar, vanilla, salt and egg in large bowl. Beat with
electric mixer about 5 minutes or until smooth. Fold in blueberries, Pour into
shell and bake at 400 degrees for 25 minutes. Remove from oven. Combine flour,
butter, chopped pecans and stir well with fork. Sprinkle over pie and bake for
an additional 10 minutes. Chill before serving.
From "Of Tide and Thyme"