4 cups fresh blueberries
7/8 cup to 1 cup sugar
4 tablespoons flour
2 teaspoons quick-cooking tapioca
1/2 teaspoon cinnamon
1 tablespoon butter
Pastry for a 9-inch doublecrust pie

Use fresh ripe berries.  Pick over berries move stems. Drain and increase or decrease sugar in accordance with the sweetness of the fruit; gently mix flour into the berry mixture.

Place half the berries in a pastry lined pie pan. Sprinkle tapioca in with the remaining berries as you add them to the pie. Sprinkle berries with cinnamon and dot with butter. If fruit is dry, sprinkle with 1 to 2 tablespoons water.

Cover pie with top crust, seal edges and poke top crust with a fork to allow steam to escape. Bake at 450 degrees 10 minutes, then at 350 degrees for 30 minutes or until er-ust is browned and berries are cooked through. Serve warm.