Blueberry Cream Pie

1 cup sour cream (fat-free or low fat works great)

2 TBL all-purpose flour

¾ cup sugar

1 tsp vanilla extract

¼ tsp salt

1 egg beaten

2-2 ½ cups fresh blueberries

1 unbaked deep dish pie shell

Topping Ingredients (I doubled the topping) Combine and set aside

3 TBL all-purpose flour

1½ TBL butter3

TBL chopped pecans

Combine first 6 ingredients; beat about 5 minutes at medium speed until smooth. Fold in blueberries. Pour into pie shell and bake at 400 for 25 minutes. Remove from oven and sprinkle with topping. Bake for an additional 10 minutes. Chill 2 hours before serving.ENJOY!