4 c. fresh blueberries
1/2 c. dark brown sugar
1/2 c. sugar
3 1/2 tbsp. flour
1 tbsp. butter
1 (8 or 9 inch) pie shell, baked
1 tbsp. lemon juice
1/2 tsp. nutmeg
1/4 tsp. heavy cream, whipped
1 tbsp. sugar
1/2 tsp. vanilla

In medium saucepan, combine 2 cups blueberries with sugar, flour, butter, lemon juice, nutmeg and salt, over low heat until it comes to a boil and is thick. Cool and stir in remaining blueberries. Turn filling into prepared pie crust and top with whipped cream flavored with 1 tbsp. of sugar and vanilla. Chill until ready to serve.