4 c. fresh blueberries
1 (9") pie crust
2/3 - 1 c. sugar, depending on acidity of blueberries
4 tbsp. flour
2 tsp. quick cooking tapioca
1 1/2 tbsp. lemon juice
1 tbsp. butter

Mix sugar, flour, tapioca and lemon juice. Sprinkle over blueberries and stir gently until well blended. Pour into pie crust. Dot with butter. Permit to stand for 15 minutes. Cover, if desired, with a top crust or with a lattice pastry. Bake in hot 450 degree oven for 10 minutes. Reduce heat to 350 degrees. Bake until crust is golden brown, about 40 minutes.