Instructions: Combine the cornstarch and water in a small bowl and stir the mixture until it is smooth. Combine 3 cups of the blueberries, the sugar, cinnamon and nutmeg

In a medium-size saucepan.

Bring the pot to a boil, stirring occasionally. Stir in the cornstarch mixture and cook the mixture over medium heat, stirring constantly, until it is thickened. Cook an additional 2 minutes.

Remove the pot from the heat and stir in the butter and remaining 2 cups of blueberries. Scrape the filling into the prepared crust. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day. Slice and serve with dollop of whipped cream.

One 9 inch pie; 6 to 8 servings

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