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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a favorite pie with my family come blueberry season here in Michigan.Diane Bullis, Grant, Michigan Ingredients:
1/2 cup sugar |
1/2 cup packed brown sugar |
3 tablespoons plus 1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
4 cups fresh or frozen blueberries, thawed, divided |
1 tablespoon butter |
1 tablespoon lemon juice |
1 pastry shell (9 inches), baked |
topping: |
2 cups whipped topping |
1 tablespoon sugar |
1/2 teaspoon vanilla extract |
Directions:
1. 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.
2. Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers. Yield: 6-8 servings.
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