- 4 cups fresh blueberries
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- In a medium saucepan, combine blueberries, sugar, cornstarch, cinnamon and nutmeg.
- Stir over medium heat until mixture boils.
- Reduce heat and simmer for 5 minutes.
- Cool before using in pie.
- Store leftovers in the refrigerator.
pie
blueberry
dessert
filling
saucepan
cinnamon
nutmeg