1 double pie crust
4 cups fresh or frozen blueberries
1 cup sugar
1/4 cup minute tapioca
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 tablespoon butter
Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
PREHEAT oven to 400°F.
Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated.
Let stand 15 minutes.
Fill the pie pan with the berry mixture.
Dot top of pie with butter.
Cover top with second pie crust.
Seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 minutes or until juices form bubbles that burst slowly.
Cool before slicing.
This is not a very sweet pie- I would suggest using Pâte Brisée for the crust.