4 cups fresh blueberries
1 cup sugar
1/4 cup Tapioca
1 tbsp lemon juice
1/8 tsp ground cinnamon
1 tbsp butter or margarine
1 pkg (15 oz.) ready-to-serve pie crust (2 crusts) or your own pie crust recipe
Preheat oven to 400 degrees. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape. Sprinkle crust with sugar.
Bake 45-50 minutes or until juices form bubbles that burst slowly. Cool.