True Blue Custard Crunch Pie

Pie:

8 ounces sour cream*

¾ cup sugar**

1 egg

2 tablespoons flour

2 teaspoons vanilla extract

¼ teaspoon salt

2½ cups fresh blueberries

1 (9-inch) unbaked pie crust

Streusel topping:

3 tablespoons all-purpose flour

2 tablespoons white sugar***

3 tablespoons chilled butter, cut into small pieces

4 tablespoons chopped pecans

Heat oven to 400 degrees. Beat together sour cream, ¾ cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold in blueberries; spoon into unbaked pie crust. Bake 25 minutes. Streusel topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut cold butter into flour mixture until crumbly. Fold in chopped pecans. After filling has baked 25 minutes, sprinkle topping over top of pie. Bake about 15 minutes longer, until topping is golden brown. (Beth Zelle; allrecipes.com) *Substitute low fat cream cheese for a cheesecake consistency rather than custard; **that seemed like a lot of sugar, so I used about ½ cup; *** streusel just isn’t streusel to me without brown sugar, so I added about ¼ cup to the mixture.