Ingredients:

1 pie dough
1 quart blueberries
2 1/2 tablespoons quick cooking tapioca or 3 tablespoons cornstarch
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup brown sugar, firmly packed
1 tablespoon butter

Directions:

Look over berries, then wash and drain thoroughly. Combine the tapioca or cornstarch with sugar and salt and fold through the berries.

Allow to stand while making the pie dough. Roll out half the dough 1/8 inch thick, fit into a deep 9-inch pie pan and trim 1/2 inch from the edge. Add berries, lemon juice and brown sugar and dot with butter.

Moisten edge of crust with cold water. Cover with remaining half of pie dough rolled 1/8 inch thick and perforated to allow for the escape of steam. Trim crust, seal and crimp the edges.