Combine sugar, cornstarch, lemon peel and nutmeg; toss with blueberries.
Pour into pastry-lined pie pan. Dot with butter. Arrange top crust over berries; cut slits in crust to vent.
Bake at 425 F or 220 C for 10 minutes; reduce heat to 350 F or 175 C and bake 35 to 40 minutes or until fruit is bubbly and crust is golden brown.
If necessary, cover edges of pie with aluminium foil to prevent excessive browning. Makes one eight or nine-inch pie. Slice into eight wedges.