Creamy Blueberry Pie

I found this recipe while on vacation in July.  I pulled it out of a magazine intending to make it for my father-in-law, who loves blueberry pie.  Blueberries are not my favorite fruit, I bought these specifically with this recipe in mind.  They taste great, somewhat tart and firm.  After making sure I had sour cream, I threw this together in less than 30 minutes.  Enjoy!

Creamy Blueberry Pie:

1 refrigerated pie crust

5 cups blueberries

3/4 cup sugar

3 T. corn starch

3 T. water

1 T. lemon juice

8 oz. sour cream

Preheat oven to 400.  Bake pie crust for 10 minutes or until golden brown.  Cool completely.  In medium saucepan, combine blueberries and sugar.  Cook over low heat for about 5 minutes or until sugar is dissolved, stirring occasionally.  Whisk cornstarch and water together, stir into blueberry mixture.  Bring to boil and cook for 1 minute, or until thickened.  Remove from heat and cool to room temperature.  Stir in lemon juice.  Add sour cream, stir until well combined.  Pour into crust and chill at least 4 hours or until firm.  Store covered in the refrigerator.