Blueberry Pie

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.

No additional tips available.