Blueberry Cream Pie

Such a delicious pie - I love the cream pies, especially with fresh berries -

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup sugar
• 1⁄2 cup brown sugar, packed
• 3  tablespoons flour
• 1 1⁄2 teaspoons flour
• 1⁄4 teaspoon salt
• 1⁄4 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

• TOPPING

• 1  tablespoon sugar
• 1⁄2 teaspoon vanilla

Directions

1. In a saucepan, combine the sugars, fllour 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.
3. Combine topping ingredients; serve with pie.