Grandma's Blueberry Pie

Ingredients

• 3 cups blueberries 
• 1 tablespoon butter 
• 1  pastry for a 9 inch double crust pie
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon 
• 3 tablespoons quick-cooking tapioca 
• 1.3 cups sugar white

Equipment

• frying pan
• baking sheet
• oven
• mixing bowl
• plastic wrap
• pie form

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
3. Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice.
4. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle.
5. Cut into half-inch strips.
6. Pour blueberry mixture into chilled pie shell and dot with butter.
7. Add the pastry strips one at a time, weaving a lattice. Flute edges.
8. Place pie on a baking sheet to catch drips.
9. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.