Blueberry Pie

Directions

1. 1
   In a 1 1/2-quart saucepan, stir together cornstarch and sugar; gradually stir in milk (keeping smooth).
2. 2
   Over medium heat, stir constantly.
3. 3
   Cook until mixture shows it is boiling (it bubbles and sputters and mounds slightly when dropped from a spoon). Take off heat.
4. 4
   With a wire whisk, gently stir in the sour cream and vanilla until well blended.
5. 5
   Fold in the blueberries.
6. 6
   Pour in crust.
7. 7
   Refrigerate for several hours or overnight.
8. 8
   Makes 6 servings.