I couldn't believe how easy this was. You DO NOT have to bake this pie - just the crust is pre baked. I wasn't at all sure that it would hold together when cut, but it did. Got so many compliments on this pie so I wanted to share. I got this from Ann Romney's cookbook - I reentered onto my computer so some of the wording could be different from her book, but the amounts are all the same. I used a Pillsbury pre-made pie crust (the one you have to roll out into a circle) - because it was an 8 inch pie dish, there was plenty of crust for a nice edge. I baked the pie shell the day before.
1Wash blueberries and pat dry. Pour one pint of the blueberries into the baked shell. (Shell will be pretty full)
2In a large pan, stir flour, butter, lemon juice and sugar until well combined. Stir in the second pint of blueberries. Bring just to a boil over medium heat, until berries are beginning to burst (approximately 15"). Pour cooked mixture over the fresh berries in the shell. Chill. Serve with fresh whipped cream