This is a simple recipe that my grandmother used to make. It still is tops in my book.
5 cups fresh blueberries, rinsed
1 cup sugar
1/4 cup tapioca (I use the granulated kind)
Juice from 1/2 of a lemon
1 tablespoon butter
Double crust pie dough
Preheat oven to 400 degrees. Place the blueberries, lemon juice, sugar and tapioca in a bowl, stir well, and let sit for 10-20 minutes. Mix up your pie dough, roll it out (or, if you’re like me, take your pie dough out of the package) and place the first rolled out pie dough into a nine-inch pie pan. Fill with the blueberry mixture. Cut up the tablespoon of butter and sprinkle it over the blueberries. Cover the blueberries with the second rolled out pie dough, crimping and sealing the edges. Sprinkle a bit of sugar over the top crust, and cut slits in the dough to allow steam to escape.
Line a cookie sheet with either aluminum foil or parchment paper. Place the cookie sheet on the bottom rack of the oven, and put the pie pan on the middle rack over the cookie sheet. Bake for 50 minutes. If necessary, cover the edges of the pie during the last 10-15 minutes of baking with aluminum foil to prevent over-browning. Remove pie from oven and cool on wire rack.
Goes great with vanilla bean ice cream!