Ingredients:
4 1/2 cups blueberries
3/4-1 cup sugar
1/3 cup cornstarch
water ( enough to make a thick paste)
1/4 cup fresh lemon juice
1/4-1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt
Directions:
In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
Pour over the berries whisking vigorously.
Cook stirring until thick and smooth; cool slightly.
At this point you may freeze the filling or continue with pie recipe.
Pour into unbaked 9-inch pie shell.
Place the top crust over and seal/ flute edges as desired.
Make 2-3 small slits on the top of crust.
If desired you may brush with cream then sprinkle sugar over top.
Place the pie on a baking sheet.
Set oven to 400 F (oven rack set to lowest position).
Bake for 10 minutes then reduce to 350 F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Servings: 8
Time preparation: 5 min.
Time total: 40 min.