I found this recipe in one of my old Better Homes & Gardens magazines. (I was cleaning out a closet!) This recipe was the $400 winner in the custard and cream pies category in Aug '97. We loved the lemon flavor! It was so refreshing on a hot summer night. We decided that the pie would be good even without the blueberries, or with strawberries instead.

1 cup sugar
3 T. cornstarch
1 cup milk
3 beaten egg yolks
1/4 cup butter or margarine
1 T. finely shredded lemon peel
1/4 cup lemon juice
1 8-oz carton sour cream
2 cups fresh blueberries
1 9-inch baked pastry shell (I used a graham cracker one)
sweetened whipped cream (optional)
lemon slices (optional)

In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 T. lemon peel. Cook and stir over medium heat till thickend and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate till cool. When cool, stir sour cream and blueberries into mixture; pour into pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnich with lemon slices, if desired. Makes 8 servings.