This is one of our all-time favorite desserts to eat after a morning of picking blueberries at the cabin.
4 c fresh blueberries, divided
1/2 c sugar
1/2 c firmly packed brown sugar
3 1/2 T flour
1 T lemon juice
1 T butter
1/4 tsp salt
1 8-inch baked pastry shell or graham cracker crust
In a medium saucepan, combine 2 c blueberries with the sugars, flour, butter, lemon juice and salt. Cook and stir over low heat until mixture comes to a boil.
Simmer 5 minutes or until thickened, stirring occasionally. Cool, Stir in remaining 2 c blueberries. Turn into baked pie shell. Chill thoroughly. Serve with vanilla ice cream.