By Perre Coleman Magness, The Runaway Spoon
Pastry for a 9-inch pie, fully baked and cooled
4 cups blueberries
3/4 cup granulated sugar
Zest and juice of one lemon
1/4 teaspoon nutmeg
2 tablespoons cornstarch
1 tablespoon butter
1. Place 1 cup blueberries and the sugar in a medium saucepan. Zest the lemon into the blueberries and squeeze the juice into a measuring cup. Add water to make 1/2 cup liquid and add to the blueberries. Stir in the nutmeg and cook over medium-high heat until the berries begin to burst.
2. With an immersion blender, or very carefully in a blender, puree the blueberries until smooth. Mix the cornstarch with just enough water to make a smooth paste, then stir it into the blueberry mixture and cook over medium heat, stirring constantly, until thickened. Stir in the butter until melted. Leave to cool.
3. When the mixture is cool, stir in the remaining 3 cups of blueberries and stir to coat. Spread the mixture in the prepared pie crust and chill for several hours.
