1c all-purpose flour
6T chilled butter
1/4t salt
3T ice cold water
4T flour
3T brown sugar
3T butter
4T chopped pecans
8 oz sour cream
2T flour
1 large egg
3/4c granulated sugar
1t vanilla extract
1/4t salt
2 1/2c fresh blueberries
In a bowl, stir 1c flour and 1/4t salt. Add butter in small pieces and mix in with a pastry blender until it becomes small crumbs. Stir in cold water to moisten mixture. Shape into ball, flatten slightly and refrigerate for 30 min. On floured surface roll out dough into 12 in circle and fit into a 9 inch pie plate. Trim to 1/2 inch from edge of pan and crimp edges. Chill until ready to fill. Heat oven to 400°. Combine 4T of flour, brown sugar, 3T of butter, chopped pecan. Mix until crumbly. In a mixing bowl combine sour cream, 2T flour, egg, 3/4C sugar, vanilla and1/4t salt. Mix in blueberries until smooth. Pour filling into crust. Bake for 20 min and spread topping evenly and cook another 10 min. Cool and refrigerate until serving. Serve chilled with whipped cream.
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