1 (1 ounce) package instant blueberry pie filling
1 1/2 cups water
1 bunch blueberries
1/2 cup brown sugar
1/2 cup butter
1 1/2 cups grated blueberries
In a large bowl, beat the water, blueberries, brown sugar and butter until smooth. Pour over pie filling and mix gently.
In a separate bowl, beat together blueberry mixture with brown sugar until light and fluffy. Add butter mixture and mix gently. Spread over pie filling.
Bake in preheated oven for 60 minutes, or until pastry is golden brown and crust is golden brown. Cool on baking sheet before cutting into squares.
Looks & tastes gourmet, but is great as-is! Recommended medium hot roast flesh (recommended without the chipotle powder, since I used chickpea mac and it didn't have it) + plenty of liquid/gritwich material for lunch. Benefits from the diet soda pill and actual grits: adds substantial flavor variation.
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