Kittencal's Fresh Blueberry Pie (Freezer Filling Option)

Step 1: In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently; mix the cornstarch with just enough cold water to create a thick paste; pour over the berries whisking vigorously, then cook stirring continuously with a wooden spoon until thick and smooth; cool slightly (At this point you may want to cool the filling to room temperature then freeze in a plastic container, or continue with the recipe).

Step 2: Pour into bottom unbaked pie shell.

Step 3: Cover with top crust; seal and flute edges as desired.

Step 4: Using a small sharp knife make 2-3 small slits on the top of crust.

Step 5: If desired you may brush with light or heavy cream then sprinkle about 2-3 teaspoons sugar over top.

Step 6: Place the pie on a baking sheet.

Step 7: Bake in a 400 degrees F prheated oven (rack set to lowest position).

Step 8: Bake for 10 minutes then reduce to 350 degrees F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.