Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)
Blueberry Pie with Sour Cream
1
cup sour cream
2
T. all-purpose flour
¾
cup sugar
1
t. vanilla
¼
t. salt
1
egg, beaten
2
½ cups fresh or frozen blueberries
1
unbaked 9” pie shell
PECAN TOPPING:
3
T. all-purpose flour
3
T. soft butter or margarine
3
T. chopped pecans
In a mixing bowl, beat together sour cream, 2 T. of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes. Combine the 3 T. of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving. Serves 8 to 10.
