Fresh Blueberry Cream Pie

It's become a Fourth of July tradition for me to bring this pie to the fire house picnic near Lake Gaston, NC. If I don't get in line early then I may not get to sample the creation.

Fresh Blueberry Cream Pie
Copied and adapted from a newpaper clipping a long while back

Ingredients - filling:
1 cup sour cream
2 tablespoons flour
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon salt
1 egg (beaten)
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2 ½ cups blueberries (fresh or frozen)
1 (9-inch) pie shell (graham-cracker or regular)

Ingredients - topping:
3 tablespoons flour
3 tablespoons butter
3 tablespoons chopped pecans

Directions:

1. Combine flour, sour cream, sugar, vanilla, salt and egg. Beat 5 minutes at medium speed or until smooth.
2. Fold in blueberries. Pour into shell.
3. Bake at 375 for 35 minutes. (Just until firm except a quarter size in center like a chess pie.)
4. Combine topping ingredients. Sprinkle over top of pie.
5. Bake 10 more minutes.
6. Chill before serving.