Fresh Blueberry Pie

• 2 whole Pie Crusts (Store Bought Or Your Favorite Homemade Recipe)
• 1-1/3 cup Sugar
• 2 Tablespoons Quick Cooking Tapioca Powder
• 2 Tablespoons Cornstarch
• 5 cups Fresh Blueberries

1. Preheat oven to 375 F.
2. Roll out the first pie crust and place it into a 9-inch pie plate. Set the pie plate and the other crust aside for a moment.
3. Combine the sugar, tapioca and cornstarch in a bowl. Add blueberries and toss well. Let the mixture sit for 5 minutes. Give the berries another good toss.
4. Pour berries into the pastry lined plate. Top with the second pie pastry. Crimp the edges of the crusts together to seal the seam and place pie shields around the edges if desired (if you don't have pie shields, you can use a small strip of aluminum foil and place the strip around the edges of the crust).
5. Bake in the preheated oven for 65 minutes or until crust is golden and pie is bubbling.

pie crusts, sugar, tapioca, cornstarch, fresh blueberries

Taken from tastykitchen.com/recipes/desserts/fresh-blueberry-pie-2/ (may not work)