Ingredients
1 prepared 8 inch pastry shell, baked and cooled
2 pints fresh wild blueberries
1 tablespoon all-purpose flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup white sugar

Directions
Pour one pint of the blueberries into the baked pie shell.
Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg 1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen wild blueberries, thawed

Directions

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for one hour.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.