Girt has finally driven me crazy for blueberries. Of course out here, good ones cost about $12/ounce. Ah well, Devil take the hindmost.
I made this pie last weekend. Everyone loved it.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 or frozen blueberries
1 unbaked 9-inch pie shell (I made one and used a crisscross top)
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Pecan Topping:
3 tablespoons all-purpose flour
3 tablespoons soft butter or margarine
3 tablespoons chopped pecans
In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes.
Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving.
Serves 8 to 10. 4.