1 double 9-inch pie crust
3/4 c. sugar
3 tbsp. cornstarch
2 pts. (about 6 c.) fresh blueberries, rinsed and picked over
1 tsp. grated lemon rind
1 tbsp. lemon juice
1 tsp. cinnamon, if desired
1/2 tsp. nutmeg, if desired
Sweetened whipped cream or vanilla ice cream, if desired

Line 9-inch pie tin with bottom crust; set aside. In a large bowl, mix sugar and cornstarch thoroughly; add blueberries and lemon rind and gently toss until well coated. Turn into prepared pie shell and sprinkle with lemon juice, cinnamon and nutmeg.

Roll out remaining pie crust into 12-inch circle. Cut, with lattice wheel or knife, 10 strips about 1/2 inch wide. Place 5 strips over blueberry filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-st rip is added. Seal ends of strips and flute edge of crust. Bake at 425 degrees for 35 to 45 minutes, or until crust is golden and filling is bubbly. Cool on wire rack and refrigerate until filling is thickened.