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BLUEBERRY GLAZE PIE 
9 inch baked pie crust
1 c. sugar
1/3 c. all-purpose flour
1/8 tsp. cinnamon
2 tbsp. butter, cut into pieces
1 tbsp. lemon juice
4 c. fresh blueberries
1 c. whipping cream
2 tbsp. powdered sugar
1/2 tsp. vanilla

Prepare and bake pie crust or frozen pie crust. Combine sugar, flour and cinnamon in medium saucepan, mixing well; stir in butter, lemon juice and 2 cups blueberries. Heat to boiling over medium heat, stirring frequently to mash a few berries. Boil 1 to 2 minutes or until butter melts and sugar dissolves.

Remove from heat and let cool completely. Fold in remaining 2 cups blueberries. Pour into pie crust. Whip cream until foamy; add powdered sugar and vanilla. Continue whipping until stiff peaks form. Spread mixture over pie. Garnish as desired. Refrigerate 2 hours before serving. 6 to 8 servings.

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