3 tbsp. quick cooking tapioca
1/2 c. granulated sugar
1/2 c. firmly packed brown sugar
1/4 tsp. salt
4 c. blueberries
1 tbsp. lemon juice
Pastry for 2 crust pie
1 tbsp. butter

Combine tapioca, sugar, salt, berries and lemon juice. Let stand 15 minutes or longer if berries are frozen. Fill pie shell. Dot with butter. Moisten edges of bottom crust. Cover with top crust. Slash here and there and bake at 425 degrees 10 minutes, then 375 degrees 35 minutes.