2 tbsp. brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 c. water
2 tsp. lemon juice
4 c. blueberries, divided
9" prepared pie crust

In saucepan, thoroughly combine brown sugar, cornstarch, salt, nutmeg and cloves. Stir in 1/4 cup water and lemon juice. Add half of blueberries. Boil over medium heat, stirring until thickened and clear. Let cool completely. Add remaining blueberries and stir gently. Pour into baked pie shell. Top with whipped cream or dessert topping. Yield: 8 servings. NOTE FROM THE COOK: I usually use a ready-made graham cracker crust. This is very easy and good. It's low in sugar, so lower in calories.