This streamlined recipe offers the goodness of blueberries in a no-bake pie that is perfect for the hot days of summer. Here’s how to make it: INGREDIENTS 1/4 cup cornstarch 1/4 cup water 5 cups fresh blueberries, picked over for stems 1/2 cup organic sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon unsalted organic butter 1 prepared Graham Cracker crust 1. Combine the cornstarch and water in small bowl and stir the mixture until smooth. 2. Combine 3 cups of the blueberries, the sugar, the cinnamon, and nutmeg in a medium-sized saucepan. Bring the pot to a boil, stirring occasionally. Stir in the cornstarch mixture and cook the mixture over medium heat, stirring constantly, until it is thickened. Cook an additional 2 minutes. 3. Remove pot from the heat and stir in the butter and remaining cups blueberries. 4. Scrape the filling into the prepared crust. If you perfer a top, crumble 10 graham crackers and sprinkle on top. (Or add a dollop of Vanilla ice cream just before serving.) Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day. 6 to 8 servings.