Fresh Blueberry Pie

• Blueberry Gel
• 3 tablespoons frozen blueberries
• 1/4 cup plus 2 tablespoons sugar
• 1/2 cup water
• 1/2 ounce cornstarch
• Blueberry Pie
• 3 cups flour
• 1 1/2 cups shortening
• 1 teaspoon salt
• 3 tablespoons water
• 1 1/2 quarts fresh blueberries (from Maine, if you can get 'em!)
• 1 cup blueberry gel
• 1 quart heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract

1. Make the blueberry gel. In a double boiler over medium-low heat, mix together the frozen blueberries, 1/4 cup and 2 tablespoons of sugar, water and cornstarch. Let simmer until thickened. Remove from heat and let cool.
2. Mix together the flour, shortening, salt, and water for the pie dough just until firm. Shape into a 9-inch pie pan and crimp the edges, and chill it for at least 30 minutes. Preheat your oven to 325u0b0F. Then, once you are ready to bake, dock the chilled dough, and then bake it for 25 minutes or until golden brown around the edges. Let cool.
3. Combine the blueberries and cooled gel together in a large bowl and add the mixture to the pie crust.
4. Whip the whipping cream with the sugar and vanilla and then spread a thick layer all over the top of the blueberries. Dot the top with extra blueberries to add some flair. Chill until solid and you easily cut it with a knife. Each pie should have 6 pieces to it-it's ok if they're big! That's the way it's supposed to be.

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Taken from food52.com/recipes/62070-fresh-blueberry-pie (may not work)