Fresh Blueberry Pie

When I was living in Vancouver, I had blueberry pie in a restaurant that was absolutely fabulous! I am not a fan of fruit pies because the fruit is usually soggy and it has too much thick syrup and not enough fruit. So, when I was living in a place where blueberries were in abundance, I had to find a pie recipe that used fresh blueberries and didn't cook all of them. Even Jon, who doesn't like fruit pies either, loved this recipe! It's great with a dab of whipped cream on top.

Fresh Blueberry Pie

Ingredients:
1 prepared 8 inch pie crust, baked and cooled
2 pints fresh blueberries
1 Tbs. flour
1 Tbs. butter, softened
1 Tbs. lemon juice
1/2 cup white sugar

Directions:
1. Pour one pint of the blueberries into the baked pie shell.
2. Combine flour, butter, lemon juice, and sugar. Mix until combined. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
3. Pour cooked berries of fresh berries. Chill pie before serving to allow syrup to set up.