1 (9 inch) sweet pastry pie shell, prebaked (works great with prepared crust crumb crusts)
1 (12 oz.) jar red currant jelly
1 1/2 pt. fresh blueberries
2 c. sour cream
2 tbsp. brown sugar
1 tsp. ground cinnamon

Preheat oven to 350 degrees. Have pie shell ready.

Place the jelly in a small saucepan and bring to a boil over high heat. Lower the heat to medium and cook for 3 minutes, until the jelly is completely melted and slightly thickened.

Rinse and drain the berries in a colander. Pick them over to remove any stems or small leaves, then place them in the pie shell. Pour the jelly over the berries. Combine the sour cream, brown sugar and cinnamon and spoon over the berries.

Bake for 5 minutes. Cool on a wire rack. Chill for at least 2 hours before serving. 8 to 10 servings.