Blueberry Icebox Pie - cooking recipe

Ingredients

1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries or 5 cups frozen blueberries, defrosted
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon unsalted butter
1 prepared 9 inch shortbread pie crusts or 1 graham cracker crust

Preparation

In a small bowl, combine cornstarch and water until smooth.
In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg.
Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened.
Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries.
Pour into crust, cover with plastic wrap and chill 6 hours or until set.