Blueberry Pie

• 4 cups fresh blueberries
• 1 cup sugar
• 1/4 cup MINUTE Tapioca
• 1 Tbsp. lemon juice
• 1/8 tsp. ground cinnamon
• 1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
• 1 Tbsp. butter or margarine

1. Preheat oven to 400F.
2. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated.
3. Let stand 15 minutes.
4. Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
5. Fill with fruit mixture.
6. Dot with butter.
7. Cover with second pie crust.
8. Seal and flute edge.
9. Cut several slits in top crust to allow steam to escape.
10. Bake 45 to 50 minutes or until juices form bubbles that burst slowly.
11. Cool.

fresh blueberries, sugar, tapioca, lemon juice, ground cinnamon, ready, butter

Taken from www.kraftrecipes.com/recipes/-24363.aspx (may not work)