1Preheat oven to 400 degrees, line 9 inch pie plate with bottom crust
2In med bowl combine sugar, tapioca and cinnamon stir to blend
3Place blueberries in a large bowl and pour sugar mixture in toss until blueberries are well coated sprinkle with the lemon juice and let sit for 15 minutes
4Pour Mixture in to bottom crust, dot with butter and top with the remaining crust, flute edges to seal and cut small slits on top for steam to escape.
5place on cookie sheet (or aluminum foil) and cook in preheated oven for 50 -60 minutes until crust is golden brown. If edges begin to brown first cover the edges of the crust with foil or use aluminum pie rim cover
6I wet top crust with a little milk and sprinkle sugar over it just before baking.
You can use frozen blueberries without a problem'
If you think your blueberries are extra tart an additional 1/2 of sugar can be used. But it is plenty sweet with just 2 cups