Great recipe for Blueberry Pie

 Sour Cream Blueberry Pie 
 1 (8 oz) carton sour cream
 2 Tbsp flour
¾ cup sugar
 1 tsp vanilla
1 egg
 1 pint fresh blueberries (can use frozen but be sure they are thawed, rinsed and dried)
3 Tbsp flour
 3 Tbsp broken pecans or chopped almonds
 3 Tbsp butter
1 pie shell (I use ready-made rolled crusts) 

 Rinse and pull off stems of blueberries.  Let blueberries drain in a colander.  Mix first five (5) ingredients on medium speed of an electric mixer for exactly 5 minutes (Use a timer) Prepare pie shell according to the directions on the box for one crust pie.  Do not prick the crust.  Do not pre-bake the crust. Gently stir the blueberries into the custard mixture. Pour into pie shell and bake at 400 degrees for 25 minutes.                 While pie is baking, combine second flour, butter and pecans in a small bowl.  Should resemble pie crust when combined.  Drop small amounts on top of baked pie.  Return the pie to the oven for an additional 10 minutes.  Cool, refrigerate and serve cold with ice cream or whipped cream.