1/2 c. dark brown sugar 1/2 c. white sugar 3 tbsp. flour 1 tbsp. butter 2 tbsp. lemon juice
1/2 tsp. ground nutmeg
1/4 tsp. salt 1 pie shell, 8"-9", baked 1 c. heavy cream, whipped 1 tbsp. sugar 1/2 tsp. pure bourbon vanilla
In a medium saucepan (or double boiler), combine sugars, flour, butter, lemon juice, nutmeg and salt. Stir until blended. Add 2 cups of blueberries. Cook mixture over low heat, stirring until it comes to a boil and thickens. Cool to room temperature. Stir in remaining 2 cups of blueberries. Turn into a baked
pie crust.
