Recipe(tried): Blueberry Pie

Dear Nana Lee,

I have been making blueberry pie using the recipe on the side of the Kraft Minute Tapioca box for years. I don't know if it is the same as the one you are missing, but I offer it here and can recommend it.

BLUEBERRY PIE

4 cups blueberries (I use them frozen)
1/4 cup Minute Tapioca
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon cinnamon (optional)
1 teaspoon vanilla
the tiniest pinch of salt
your favorite pie crust for a 2-crust 9 inch pie
Dot with 1 tablespoon butter

Preheat oven to 400 degrees F.

Mix blueberries in a bowl with Minute Tapioca, sugar, lemon juice, cinnamon (optional), vanilla and the tiniest pinch of salt. Let stand 15 minutes.

In the meantime, make your favorite pie crust for a 2-crust 9 inch pie. Roll out and line the bottom of the pie pan with the crust.

Fill the bottom crust with the fruit mixture. Dot with 1 tablespoon butter. Cover with top crust; seal and flute the edge. Cut several slits in crust.

Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

If crust edges are getting too brown, cover them with strips of aluminum foil for the last 15 minutes of baking.