1 cup sour cream
2 TBS all purpose flour
3/4 cup sugar
1 tsp vanilla
1/4 tsp salt
1 large egg, beaten
2 1/2 cups fresh blueberries, washed and drained
1 (9 inch) pie shell, unbaked

TOPPING:
3 TBS all purpose flour
3 TBS unsalted butter, room temperature
3 TBS chopped pecans

Preheat oven to 400. Blend sour cream, flour, sugar,  vanilla, salt and egg until smooth. Fold in blueberries. Pour filling into pie shell and bake 25 minutes.  Make the topping by thoroughly combining flour, butter and nuts.  Sprinkle over pie  and bake 10 additional minutes.  Chill before serving.

Wendy's Tips:  This is so easy to make!! I didn't have unsalted butter and used salted and it tasted fine.  SO good and different!