Bonhoeffer Blueberry Pie

A summer favorite from the Bonhoeffer House kitchen as the blueberries come in! Can substitute strawberries or other berries.

Pie:

1 cup sour cream or yogurt (can use non-dairy if need)

¼ tsp. salt

2 Tbs. all-purpose flour (can use GF flour if need)

1 large egg, beaten

¾ cup sugar

2 ½ cups fresh blueberries, washed, drained

1 tsp. vanilla extract

pastry for 9” pie shell, unbaked

Topping:

3 Tbs. all-purpose flour (use GF flour if need)

3 Tbs. chopped pecans or walnuts

3 Tbs. unsalted butter

Preheat oven to 400°. For the pie, blend sour cream, flour, sugar, vanilla, salt, and egg until smooth. Fold in blueberries. Pour filling into pastry shell and bake 25 minutes. Make the topping by thoroughly combining flour, butter, and nuts. Sprinkle topping over pie and bake 10 additional minutes. Chill before serving.