Instructions:

Yield: 8 servings

9 cup Blueberries
Grated rind of 1 lemon
2 tbsp Lemon juice
2 tbsp Flour
2/3 cup Sugar
1/4 cup Quick-cooking tapioca
1 pinch Salt
2 ea Refrigerated pie crusts
2 tbsp Margarine, cubed

Put the rack in the center of the oven; preheat the oven to 450F. Set aside a deep 9-inch glass pie plate and baking sheet.

Pour the berries in a large bowl and toss with the lemon rind and juice. Combine the flour, sugar to taste, tapioca and salt in a small dish. Add to the berries and toss well. Let stand for 20 minutes.

Ease the bottom pie crust into the pan. Pile berries in the pan, mounding them in the center (they will cook down as the pie bakes). Dot with butter. Center the top crust over the filling, fold in and crimp the edges. Cut air vents and place the pie on the baking sheet.

Place the pie in the oven and decrease the heat to 400F. Bake until the crust is deep brown and the berries are bubbling (about 1 hour). Remove from the oven and let cool about 2 hours.