FRESH BLUEBERRY PIE 5 Recipe

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.