3 pts. blueberries
3/4 c. sugar
3 tbsp. cornstarch
Dash of cinnamon
A cooked pie shell
1/2 pt. sour cream
1 tsp. vanilla
2 tbsp. sugar
1 pt. heavy cream
1 tsp. vanilla
1 tbsp. vanilla

Wash and prepare blueberries. Put 2 pints aside in a large bowl. Cook other pint with 3/4 cup sugar and 3 tablespoons cornstarch and a dash of cinnamon. Cook until thick and bubbly (stir constantly). Pour over the 2 pints of blueberries. Mix well. Pour into baked pie shell. Mix 1/2 pint sour cream, 1 teaspoon vanilla, and 2 tablespoons sugar. Pour over berries. Bake at 350 degrees for 7 to 10 minutes (don't overbake). Cool pie in refrigerator. Whip the cream. Cover pie with whipped cream.