Blueberry Cream Pie

• 12 cup sugar
• 12 cup brown sugar, packed
• 3 tablespoons flour
• 1 12 teaspoons flour
• 14 teaspoon salt
• 14 teaspoon nutmeg
• 4 cups blueberries, divided (fresh or frozen, thawed)
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon lemon juice
• 1 pastry shells, 9-inch, baked
• 1 tablespoon sugar
• 12 teaspoon vanilla

1. In a saucepan, combine the sugars, fllour and nutmeg.
2. Add 2 cups blueberries, butter and lemon juice.
3. Bring to a boil over medium-low heat, stirring constantly.
4. Cook and stir for 2 minutes or until thickened.
5. Refrigerate for 15 minutes.
6. Stir in remaining berries.
7. Pour into pastry shell.
8. Refrigerate for 3 hours or until set.
9. Combine topping ingredients; serve with pie.

sugar, brown sugar, flour, flour, salt, nutmeg, blueberries, butter, lemon juice, pastry shells, sugar, vanilla

Taken from www.food.com/recipe/blueberry-cream-pie-418708 (may not work)