Filling:
1-cup plain yogurt or sour cream
4 tablespoons flour
¾- 1-cup sugar
1-teaspoon vanilla
½ teaspoon salt
1 egg
4-5 cups of fresh blueberries
2 unbaked pie shells
Crumb Topping:
½ cup flour
¼ cup soft butter
¼ cup brown sugar
½ cup chopped pecans
Wash the blueberries and allow the berries to dry overnight on a paper towel. Combine yogurt or sour cream, flour, sugar, vanilla, salt and egg. Mix together and pour over blueberries. Gently, mix blueberries and mixture with a spatula.
For the crumb topping, mix the flour, butter, and brown sugar together until crumbly. Mix in the pecans.
Place an unbaked piecrust in pie pan. Allow 1 inch of crust to hang over pie pan and trim off excess crust. Pour blueberry filling into an unbaked piecrust. Sprinkle crumb topping over the blueberries evenly. Cut the second unbaked pie crust in ½ inch wide strips. Criss-cross strips on top of crumb topping to form a lattice top. Fold excess piecrust in to conceal the ends of the strips.
Bake the pie @ 400 degrees for 30-40 minutes.
If blueberries are frozen, bake @ 400 degrees for 10 minutes and reduce temperature to 350 for 45 minutes.