Ravings of a Textual Deviant

2 9″ pie crusts (top & bottom); make your own or buy frozen. When I’m in a hurry and/or lazy, I use the Pillsbury ones in the red box that you thaw and unfold.
4 cups blueberries
1/4 cup instant tapioca
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon cinnamon, or more to taste

Combine everything except the pie crust and let stand for 15 minutes. Put the bottom pie crust into a 9″ pie pan. Fill the pie, dot with butter. Cover with top crust. Cut vents in the top crust if you are not making a lattice design. Bake at 400 degrees Fahrenheit for 15-20 minutes. Cover the edges of the pie with foil to prevent burning, and bake another 30 minutes. Let the pie cool completely before slicing so that the filling sets up.

Alternate pie fillings are as follows:

Apple: 6 C sliced apples (Granny Smiths are good) + 2 T tapioca + 3/4 C sugar + 1/2 t cinnamon and 1/4 t nutmeg
Cherry: 4 C cherries + 3 T tapioca + 1 1/2 C sugar + 1/4 t almond extract
Peach: 4 C sliced peaches + 1/4 C tapioca + 3/4 C sugar + 1 T lemon juice
Strawberry-Rhubarb: 2 C sliced strawberries + 2 C sliced rhubarb + 1/4 C tapioca + 1 1/4 C sugar + 1 t grated orange peel

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