Star-Studded Blueberry Pie

• Pastry for double-crust pie (9 inches)
• 4 cups fresh or frozen blueberries
• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 tablespoons butter

1. On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.
2. Preheat oven to 400u0b0. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.
3. Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350u0b0; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.
4. Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased
5. . Bake at 350u0b0 until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.

pastry, blueberries, sugar, quickcooking tapioca, lemon juice, salt, butter

Taken from www.tasteofhome.com/recipes/star-studded-blueberry-pie/ (may not work)