2 pie crusts
3 c. frozen blueberries
Blueberry juice
Water
3/4 c. sugar
2 tbsp. quick cooking tapioca
1 1/2 tbsp. cornstarch
1 tsp. lemon juice

Thaw berries until most of the ice has disappeared. Drain off juice. Measure and add water to make 1/2 cup liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. (Boiling is not necessary.) Set aside to cool. Add berries and juice to cooled thickened juice. Pour into pie shell. Cover with second pie crust and flute crust. Bake at 425 degrees for 30 minutes or until nicely brown.