From Paulette Vickery's Recipe Collection

Blueberry Pie

desserts, fruits, pies

4 cup blueberries
1/4 cup tapioca
1 1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 tablespoon lemon juice
1 tablespoon butter
2 each 9 inch pie crusts

In large mixing bowl combine all ingredients, accept butter. Let stand 15 minutes. Line pie plate with bottom crust. Pour berry mixture into prepared pie plate, and dot with butter. Adjust top crust, and flute edges. Sprinkle with sugar if desired. Cut slits in top of crust to vent. Bake at 425 degrees, 45 to 55 minutes, or until brown.

Yield: 8 servings




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