Ingredients
1/2 cup sugar1/2 cup packed brown sugar3 tablespoons plus 1-1/2 teaspoons all-purpose flour1/4 teaspoon salt1/4 teaspoon ground nutmeg4 cups fresh or frozen blueberries, thawed, divided1 tablespoon butter1 tablespoon lemon juice1 pastry shell (9 inches), bakedTOPPING:2 cups whipped topping1 tablespoon sugar1/2 teaspoon vanilla extract
Preparation
In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries.
Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.
