Blueberry Cream Pie

Blueberry Cream Pie

1 cup sour cream

2 tablespoons flour

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 egg, beaten

2 1/2 cups fresh blueberries

1 unbaked pastry shell 9″

3 tablespoons flour

1 1/2 tablespoons butter

3 tablespoons chopped pecan or walnuts

Combine sour cream, flour, sugar, vanilla, salt and egg; beat 5 minutes at medium speed of mixer or till smooth. Fold in blueberries.

Pour filling into pastry shell; bake at 400ºF for 25 minutes.

Remove from oven. Combine the flour, butter and chopped nuts, stirring well. Bake 10 more minutes.

Chill before serving.

Serves 8.

Best of Country Cooking

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