A luscious pie combining the tang of sour cream with the sweetness of blueberries, topped with a crunchy pecan crumble.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the pie inside for even baking.
In a mixing bowl, combine the granulated sugar and all-purpose flour.
Use a whisk to break up any lumps in the flour.
Add the sour cream, egg, vanilla extract, and salt to the bowl, and whisk until smooth.
Whisk thoroughly to ensure a creamy consistency.
Gently fold in the blueberries using a spatula.
Be gentle to avoid crushing the blueberries.
Pour the mixture into the pie crust placed in a pie dish.
Spread the filling evenly for consistent baking.
Bake the pie in the preheated oven for 25 minutes.
Check the pie halfway through to ensure it is baking evenly.
Meanwhile, prepare the topping by mixing the flour, brown sugar, butter, and chopped pecans in a bowl.
Use your fingers to crumble the butter into the mixture for a crumbly texture.
Remove the pie from the oven and sprinkle the topping evenly over it.
Ensure the topping covers the entire surface for a crunchy finish.
Return the pie to the oven and bake for an additional 10 minutes.
The topping should turn golden brown.
Allow the pie to cool completely, then chill in the refrigerator before serving.
Chilling helps the filling set for cleaner slices.
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