1 pkg. (20 oz.) frozen unsweetened blueberries or 4 c. fresh berries
1 c. frozen grape juice concentrate, undiluted
1/4 c. quick cooking tapioca
1 1/2 tsp. vanilla or coconut flavoring
1 1/2 tsp. lemon juice
Dash of salt
1 baked 9" pie crust

If using frozen berries; drain while thawing. Mix grape juice concentrate and tapioca; let stand 5 minutes. Bring to a boil. Simmer about 5 minutes, stirring often. Stir in blueberries. Let simmer about 5 minutes until flavor has gone through and tapioca granules are clear. Remove from heat. Add flavoring, lemon juice and salt. Cool. Pour into baked pie crust. Refrigerate an hour for firmness, or serve slightly warm.