1-9″ Two Crust Unbaked Pie Shell

Filling:
4 c. Blueberries, washed and dried
3 Tbsp. Quick Cooking Tapioca
1 c. Granulated Sugar
1/8 tsp. Cinnamon
1 Tbsp. Lemon Juice
1/2 tsp. Vanilla
1 Tbsp. Butter

Place dry tapioca in blender and process for 1 minute.
Mix together tapioca, sugar and cinnamon.
Mix dry mixture with blueberries.
Stir in lemon juice and vanilla.
Pour into a pastry lined pie plate.
Cut butter into small pieces and place on top of berries.
Roll out dough for top crust and place on top.
Crimp edges and cut slits in top crust to allow steam and juice to escape.
Bake 35-45 minutes at 400°F.