Blueberry Pie - cooking recipe

Ingredients

1/3 c. sugar
2 Tbsp. cornstarch
1 c. milk
1 c. sour cream
1 1/2 tsp. vanilla
1 c. fresh blueberries
8-inch graham cracker crust

Preparation

In a 1 1/2-quart saucepan, stir together cornstarch and sugar; gradually stir in milk (keeping smooth).
Over medium heat, stir constantly.
Cook until mixture shows it is boiling (it bubbles and sputters and mounds slightly when dropped from a spoon). Take off heat.
With a wire whisk, gently stir in the sour cream and vanilla until well blended.
Fold in the blueberries.
Pour in crust.
Refrigerate for several hours or overnight.
Makes 6 servings.