Vanishing Blueberry Pie

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by Kara Kimbrough 

 

1 cup sour cream

2 tablespoons all-purpose flour

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 large egg, beaten

2-1/2 cups fresh blueberries

Pastry for 9-inch pie shell, unbaked

 

Topping:

3 tablespoons all-purpose flour

3 tablespoons unsalted butter, room temperature

3 tablespoons chopped pecans or walnuts

    

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

 

Recipe from Come On In! by the Junior League of Jackson

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