Sour Cream Blueberry Pie by Kimberly Faerber

 1 unbaked pie crust 

Filling

3/4 cup sugar
2 tablespoons flour
1 cup sour cream (I used ¾ c. Tofutti soy sour cream and ¼ c. coconut milk yogurt
1 egg (I use 3 TB. of unflavored gelatin mixture)
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups blueberries (fresh or frozen)

Topping
1/2 cup flour
½ cup sugar
1/2 cup butter ( I use Earth Balance)

Directions:

1
Mix sugar and flour together in bowl.
2
Beat in sour cream, egg, vanilla and salt together until smooth (about 5 minutes).
3
Fold in blueberries.
4
Pour into pie crust, and bake at 400F for 25 minutes.
5
(May need to adjust temperature and time for frozen berries).
6
Meanwhile, combine topping ingredients.
7
Remove pie from oven after the 25 minutes, and sprinkle on topping.
8
Return pie to oven and bake 10 minutes more.
9
Chill before serving.