4 c. wild blueberries, fresh or frozen
1/4 tsp. each cinnamon & nutmeg
1/8 tsp. salt
2 tbsp. cornstarch
1 tbsp. flour
1/2 c. sugar
1 (9 inch) pastry shell, unbaked

Line pie plate with pastry crust. A top crust is not necessary, but you may use a lattice top. Combine blueberries and dry ingredients in a bowl. Pour into pie shell. Bake at 425 degrees for 10 minutes, then reduce heat to 375 degrees and continue baking until filling bubbles in the center, about 20 minutes for fresh blueberries, 40 minutes for frozen. Let cool before cutting. Serve with vanilla ice cream. Makes 6 servings.