| | Directions | | Rinse and drain blueberries. Place 1 cup of the blueberries in a 3-quart saucepan; crush with a potato masher. Stir cornstarch into water until smooth. Add to crushed blueberries with sugar, honey, lemon juice, salt and nutmeg; stir until well blended. Stir in remaining blueberries. Stirring over medium-high heat, bring to a boil; reduce heat to low and simmer for 10 minutes or until berries are cooked. Pour into pie shell. Cover and chill at least 1 hour. Serve with whipped cream. Best served the same day. |
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| Ingredients | | - |  | 3 cups blueberries fresh or frozen, thawed |
| - | | 1/4 cup cornstarch |
| - | | 1 1/2 cups water |
| - | | 1/2 cup sugar |
| - | | 2 tablespoons honey |
| - | | 1 tablespoon lemon juice |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon nutmeg ground |
| - | | 1 baked 9 inch pie shell |
| - | | Sweetened whipped cream |
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