Kittencal'S Blueberry Pie (Option For Freezing)

• 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

1. In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
2. Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
3. Pour over the berries whisking vigorously.
4. Cook stirring until thick and smooth; cool slightly.
5. At this point you may freeze the filling or continue with pie recipe.
6. Pour into unbaked 9-inch pie shell.
7. Place the top crust over and seal/ flute edges as desired.
8. Make 2-3 small slits on the top of crust.
9. If desired you may brush with cream then sprinkle sugar over top.
10. Place the pie on a baking sheet.
11. Set oven to 400u0b0F (oven rack set to lowest position).
12. Bake for 10 minutes then reduce to 350u0b0F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.

blueberries, sugar, cornstarch, water, lemon juice, cinnamon, nutmeg, salt

Taken from www.food.com/recipe/kittencals-blueberry-pie-option-for-freezing-159429 (may not work)