Blueberry Sour Cream Pie
(makes one 9" pie, serves 6-8. Or serves 2, if you're a pig, like me.)
Crust: Make your own, or buy a frozen one.
1 cup sour cream
3/4 cups sugar
2 T flour
.25 t salt
1-2 t vanilla
2.5 cups fresh blueberries
3 T flourPreheat oven to 400 degrees. Beat together all the ingredients for the filling for a few minutes. Fold in the blueberries. Pour into the unbaked crust. Bake for 25 minutes. While the pie is baking, mix together the softened butter and flour until you make an even paste. Then mix in the chopped pecans, and mix with your fingers until you have a nice crumble. Remove the pie, crumble the topping all over, and then bake for 10 minutes more. Cool completely, then chill for at least 6 hours before serving.
3 T butter, softened
3 T pecans, chopped (I always use much more than this, maybe a half-cup.)
It should look something like this: