Ingredients:
Double pie crust
4 cups fresh blueberries
1/4 cup Kraft Minute Tapioca
1 cup sugar
1 Tablespoon lemon juice
1/4 tsp cinnamon

Mix blueberries, tapioca, sugar, lemon juice and cinnamon. Let stand 15 minutes.
Preheat oven to 400 degrees. Par-bake pie crust for about 5 minutes. Pour blueberry mixture in to crust. Top with second crust or lattice top. Bake for about 50 minutes or until juices form bubbles that burst slowly. Cool for a couple of hours before serving.