1 c. unsugared, frozen blueberries
1 c. canned blueberries
1 c. sugar
3 tbsp. tapioca
9 inch pie crust (recipe follows)
Butter
Lemon juice

Measure berries and set aside, reserving 3/4 cup of blueberry juice. In a saucepan, combine the blueberry juice, sugar and tapioca. Stir constantly over low heat until thickened. Put berries into the pie shell. Cover evenly with thickened syrup. Dot with butter, squirt with lemon juice. Cut crust in strips for lattice top. Bake at 350 degrees for about 30 minutes or until brown.

PIE CRUST:

1 c. shortening
3 c. flour
1 tsp. salt
1/2 c. water

Cut shortening, flour and salt together with a pastry blender or 2 knives until mealy. Mix in 1/2 cup of water until the dough forms a ball. Roll out on a lightly floured surface. Cut 1 pie crust. Cut remaining dough into strips for lattice top.