Rinsed and pat dry the blueberries. Preheat oven to 400 degrees. In a medium bowl, whisk together sour cream, sugar, egg, flour, lemon juice and salt. Gently stir in blueberries.
Pour into pie shell, sprinkle with cinnamon, and bake 30 to 35 minutes until lightly golden and the center is set.
Cool slightly, then refrigerate for several hours or overnight, until firm. Serve chilled.
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A family favorite I’ve been making many years. It’s light and delicious!
Originally Submitted
11/5/2012
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