Blueberry Pie

From the Taste of Home Baking Book

4  cups  blueberries

1  Tbs  lemon juice

1/2  tsp  grated lemon peel

1-1/4  to  1-1/2 cups sugar

1/4  cup  quick cooking tapioca

1  Tbsp  cornstarch

1/2  tsp  ground cinnamon

Pastry for a double crust pie (9 inches)

1  Tbs  butter

In a large bowl, combine the blueberries, lemon juice and lemon peel. Combine the sugar, tapioca, cornstarch, and cinnamon. Add to berries. Toss gently to coat. Let stand for 15 minutes. Line a 9 inch pie plate with bottom pastry. Trim pastry even with edge. Add filling, Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal, and flute edges. Cut slits in top. Cover edges loosely with foil.

Bake at 350° for 30 minutes. Remove foil. Bake 20 to 30 more minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.