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| BLUEBERRY PIE | |
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1 cooked pie shell 1 pt. blueberries 1 (12 oz.) jar currant jelly (prefer Crosse & Blackwell but others will do) Sour cream Melt jar of currant jelly. Add cleaned and dried blueberries. Pour into cooked pie shell. Refrigerate. Spread with sour cream before serving. | |
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