1 1/2 c. sugar
3 tbsp. cornstarch
1/4 c. water
1 tbsp. lemon juice
2 tbsp. tapioca
5 c. blueberries

Mix sugar, cornstarch and tapioca together. Add water and lemon juice and 2 cups of berries. Boil until thick and clear. Fold 3 cups of berries into the cooked mixture. Put in pie shell. Bake 450 degrees for 40 minutes or until crust is brown and filling bubbling.