Blueberry pie made with fresh blueberries is a seasonal delight. Use a purchased, two-crust pie shell or your favorite pastry recipe stuffed with sweet, fresh blueberry filling. Cut slits in the top crust, brush with milk and sprinkle with sugar. Bake in a preheated oven at 425 degrees Fahrenheit for 20 minutes, then reduce to 375 degrees Fahrenheit for another 30 minutes or until hot and golden brown. Blueberry pie filling can be cooked on the stove top until thick to make a nice topping for cheesecake, angel food cake or other desserts.
Mix together 1 cup of sugar with 1/4 cup of cornstarch. Add 1/2 tsp. of fresh nutmeg and 1/2 tsp. of salt.
Combine 6 cups of cleaned blueberries with 2 tbsp. of fresh lemon juice in a large bowl. Toss together, then add the sugar mixture, and mix well.
Fill an uncooked pie shell with the blueberry mixture. Cut 1 tbsp. of butter into small pieces. Dot the top of the blueberries with the butter.