1/2 cup finely chopped nuts ( I use pecans )
1/2 cup graham cracker crumbs
1/2 cup melted butter or margarine
2 1/2 cups fresh blueberry pie filling (see note)
(21 OZ. can pie filling can be substituted)
1 cup sour cream (see note)
Combine 1st 4 ingredients until crumbly. Save 1 1/2 cups for topping. Press remaining mix into buttered 9"x13" pan. Spread with pie filling. Mix sour cream and egg and pour over filling. Sprinkle saved crumbs over top and bake at 350 30-40 minutes until top is golden.
Let cool completely before serving.
*NOTE: to make pie filling from fresh blueberries
1 cup water
3/4 cup sugar
bring to a boil
in small bowl, whisk together
1/4 cup Clear Jell or Cornstarch
6 T. water
till smooth, add to boiling mixture and whisk till smooth and thickened
crush one cup of blueberries, stir into above mixture then fold in one cup whole blueberries remove from heat and allow to cool.
*NOTE: For a lower fat version that tastes equally as good substitute 1 cup fat-free yogurt cheese for sour cream, see how to make it HERE