1 cup sour cream
3/4 cup sugar
1/4 teaspoon salt
5 tablespoons flour, divided
1 teaspoon vanilla
1 egg, beaten
2-1/2 cups fresh blueberries
1 9-inch pie crust, unbaked
2 tablespoons butter, softened
3 tablespoons pecans, chopped
Preheat oven to 400 degrees. Combine sour cream, sugar, salt, 2 tablespoons flour, vanilla and egg. Beat 5 minutes or until smooth. Fold in blueberries.
Pour filling into pastry shell. Bake for 25 minutes. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake 10 additional minutes. Chill until ready to serve.