1 (9-inch) crumb crust
1/4 c. cold water
1 envelope unflavored gelatin
1 can Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 c. (1/2 pt.) sour cream
2 1/2 c. (1 lb. 5 oz.) can blueberry pie filling

Put water and gelatin in a small saucepan. Place over direct heat, stir until dissolved or mixture is clear. In medium bowl, combine milk and lemon juice. Stir in gelatin. Fold in sour cream. Mix in 1 1/4 cups pie filling. Turn into crust. Refrigerate 2 to 3 hours. Then garnish pie top with remaining chilled pie filling.