Instructions: Cinnamon Crumb Crust:
1. Combine ingredients; pat firmly or mold with another pie plate into a 9" pie plate.

2. Bake at 300 degrees for 15 minutes.

3. cool.

Blueberry Filling:
1. Combine all ingredients, except cornstarch, in saucepan.

2. Bring to a slight oil, stirring constantly.

3. Add cornstarch which has been diluted with a little warm water. Cook, stirring constantly, until thick.

4. Mash some of the blueberries for a deeper color.

5. Pour into cooled shell, leaving room for topping.

6. Bake at 400 degrees just until bubbly.

7. Remove from oven and cool.

Sour Cream Topping:
1. Mix all ingredients well.

2. Pour over cooled filling and spread well to cover all the filling.

3. Bake at 400 degrees for about 5 minutes, being careful not to let topping bubble.

4. Remove from oven and chill.

5. Garnish with additional blueberries and sprig of mint before serving.

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