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I'm not sure where this recipe originated, but it came to me by way of my sister Brenda. Serve it up alongside
a scoop of vanilla ice cream in one of my small shallow bowls.
The pie filling-
1 cup sour cream
2 tbs. all purpose flour
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg beaten
2 1/2 cups blueberries (fresh or frozen)
1 unbaked pie crust
1 huge tbs. honey
The topping-
3 tbs. all purpose flour
3 tbs. soft butter
3 tbs. chopped pecans
Mix all but the blueberries with a mixer. Fold in blueberries and pour into pie shell. Bake at 400 for 25 minutes.
After 25 minutes, remove from the oven, add topping, and bake for 10 more minutes. Remove from oven, cool at room
temp, then chill in fridge.
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