This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Delicious Sour Cream Pie

THIS BLUEBERRY Sour Cream pie, with its unique texture and flavor, bakes in about 10 minutes, so try it often during the bountiful berry season.

Ingredients are: 1 9-inch unbaked graham cracker crumb crust, 2 cups (1 pint) sour cream, 2 tablespoons flour, 3 tablespoons light brown sugar, 1 egg, well beaten; 2 cups fresh cultivated blueberries, rinsed and drained, and 1/2 cup firmly packed light brown sugar.

Prepare crust; line 9-inch pie pan. Mix sour cream with flour and 3 tablespoons sugar; beat in egg. Spoon half of mixture into crust. Mix blueberries with 1/2 cup sugar; pour over sour cream in pan. Top with remaining sour cream mixture.

Bake in preheated 400-degree oven 10 to 15 minutes or until sour cream mixture is set. Chill until ready to serve. Top with additional sour cream and blueberries.

–POLLY PAFFILAS