When the summer blueberries are so abundant, I love to feature them in a way that doesn’t mask their sweet-tart and tender beauty. And this pie is chockfull of blueberries. A pile of fresh berries is bound together with sweetened berries and just a hint of cornstarch to thicken things up. I prefer this to the sometimes gelatinous pie fillings you often find. And it is so easy to make, its perfect for lazy summer weekends. Because I am not going to fault you for using a pre-made rolled pie crust.
Nutmeg is a wonderful complement to blueberries. The first time I served this pie, I go that wonderful response “what is that flavor – it is so good”. Nutmeg is mysterious and elusive, but adds such a unique twist to a blueberry dessert. You can absolutely serve this pie with lightly sweetened whipped cream (try tangy buttermilk whipped cream) or a scoop of vanilla ice cream.