1/2 c. cold water
1 env. unflavored gelatin
1 can Eagle Brand milk
1/3 c. lemon juice
1/2 pt. sour cream
2 c. blueberry pie filling
1 graham cracker pie crust

Mix water and gelatin in a small pan, stir over heat until dissolved and clear. Combine milk and lemon juice. Stir in gelatin, fold in sour cream and 1 1/2 cups blueberry filling. Turn into pie crust, put in refrigerator for 3 or more hours. Put rest of pie filling on top of pie when ready to serve.