BLUEBERRY GLAZE PIE

We prefer this blueberry pie recipe, in which only half of the berries are cooked, to more traditional pie recipes.

Crust
3/4 cup flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup melted butter or margarine

Filling
2 tablespoons flour
1/4 teaspoon salt
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon lemon juice
1 tablespoon margarine
1 quart fresh wild blueberries

In medium bowl, combine flour, oats, pecans, sugar, and salt. Stir in butter or margarine until blended. Press firmly in bottom and sides of 9-inch pie pan. Bake at 400° for 12 to 15 minutes or until lightly toasted Cool.

In sauce pan mix flour, salt, sugars, lemon juice, margarine, and 1 pint of blueberries. Cook over medium heat stirring frequently until thickened (about 5 minutes). Cool. Add remaining berries. Fill pie shell. Chill. Top with whipped cream before serving, if desired. (This recipe is equally delicious with a graham cracker crust!)