1 cup (eight ounces) sour cream
 3/4 cup sugar
 1 egg
 2 tablespoons flour
 2 teaspoons vanilla extract
 1/4 teaspoon salt
 2 half of cups sparkling blueberries
 1 9-inch unbaked pie crust
 Streusel Topping:
 half cup brown sugar
 1/three cup flour
 1/four cup butter , softened
 half of cup chopped pecans


Preheat oven to four hundred stages F.

In a big bowl, blend the bitter cream, three/four cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon till easy. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.

Bake in the preheated oven for 25 mins.

While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I continually use my hands) until the mixture resembles direction sand.

Fold inside the chopped pecans. After the filling has baked 25 mins, sprinkle the streusel crunch topping over the pinnacle of the pie. Bake an extra 15-20 minutes or till filling is set and topping is brown.

Make positive your crust doesn’t burn. Either use a crust protect or make a free foil tent toward the end of baking.

Remove from oven and permit pie sit down for at the least 10-15 mins. Serve pie warm or kick back it and serve cold.

Source: Pie filling from Allrecipes . Streusel from myself.