Sour Cream Blueberry or Strawberry Cream Pie

Filling:

Mix together the sugar & flour. Add eggs, sour cream & vanilla. Mix until well combined.

3 cups fresh or frozen blueberries (mix blueberries, raspberries & blackberries)

1 9 inch unbaked pie shell (I use Pillsbury frozen pie crust)

Topping:

4 tablespoons butter or margarine (melted)

½ Cup + 2 ½ Tblsp. all-purpose flour

2 ½ Tablespoons Brown Sugar

2 ½ Tablespoons white sugar

pinch nutmeg

½ cup walnuts or pecans (chopped)

(Blend together butter, sugar & flour with fork then add nuts)

•Make pie crust first

•Stir together Cream Filling

•Mix together Topping ingredients

•Pour Washed & Dried Blueberries into pie shell

•Pour Filling over blueberries being sure that all berries are covered

•Sprinkle Dry Topping over Berries & Filling

•Bake at 350* for 55 minutes