Nancy Herring saved this recipe from Mercy Farm, the former Christian Missionary Fellowship project in Wellington, north of Fort Collins. Makes a 9-inch pie.
Ingredients
3 cans Oregon blueberries, drained (reserve liquid)
4 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
SOUR CREAM TOPPING
1 cup sour cream
2 tablespoons powdered sugar
Directions
In a medium saucepan, bring to a boil the blueberry liquid, salt, cornstarch and sugar. Stir until mixture is thick — this step does not take very long. Remove from heat and stir in blueberries. Stir gently, as the blueberries will burst if you stir too much or too hard. Pour mixture into a prebaked pie shell. Cool in refrigerator until chilled, 2-3 hours.
Blend sour cream and powdered sugar and pour over cooled blueberries, smoothing as you go. This layer should coat the top evenly. Return pie to refrigerator for 1 hour more before serving.
