Blueberry Pie

Ann Dodd, F.H.S,

  • 1 (9 inch) crumb crust
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1/3 cup lemon juice
  • 1 can condensed milk
  • 1 cup sour cream
  • 1 (1 lb 5 oz) can blueberry pie filling

Put water and gelatin in small saucepan. Place over direct heat and stir until dissolved or mixture is clear. In medium size bowl, combine condensed milk and lemon juice. Stir in gelatin mixture. Fold in sour cream. Mix in 1 1/4 cups pie filling. Turn into crust.

Refrigerate 2 – 3 hours, then garnish pie top with remaining chilled pie filling.

Makes 1 (9 inch) pie.





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