Ingredients

• 2 unbaked 9-inch pie shells (recommended Pillsbury)
• 4 cups fresh blueberries
• 2/3 cup sugar
• 7 tablespoons minute tapioca (or flaked tapioca, not tapioca balls)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons water
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 375ºF.

2. Remove the 2 pie crust dough rolls from the refrigerator to warm to room temperature per package instructions. The one I use says to leave them out for approximately 10-15 minutes.

3. Wash the berries and dry them well. I use a towel and lightly roll the berries across it to make sure they are dry. Set aside.

4. Using a large mixing bowl, combine the sugar, tapioca, and cinnamon. Mix well.

5. Add the water and lemon juice to the sugar mixture, stir together until the resulting syrup is an equal consistency.

6. Add the berries to the bowl, lightly fold them into the syrup to coat them.

7. Line the bottom of the 9" deep-dish pie plate with 1 pie crust. Make sure to lightly press down to seal it to the plate, and push out the bubbles. Allow the edge of the crust to overlap the rim of the pie plate.

8. Fill the bottom crust with the berry mixture, allow about 1/2 inch of vertical space between the top of berry filling and the rim of pie plate. Thus, you may not use all of the berry mixture.

9. Cover the filled pie plate with the second crust, use your fingers and/or a fork to seal the edges of the top and bottom crusts together at the rim of the plate. Trim the excess off the edge.

10. Use a knife to cut holes in the top crust to ensure the pie filling is ventilated. This can either be as elaborate as a lattice or simply just round holes spaced evenly over the surface. This is your chance to be creative.

11. Bake at 375ºF for 1 hour or until filling is bubbly and crust is golden brown.

12. Allow to cool on rack before serving, and enjoy the pie my husband calls his "favorite cake!".