Blueberry Pie

6 c frozen blueberries, about 900g combine encase vent protect bake 50 minutes at 400°F slip a cookie sheet under bake 40 minutes at 350°F
¾ c sugar
2 T quick-cooking tapioca
2 T cornstarch
1 T lemon juice
1 t grated lemon zest
⅛ t salt
2 pie dough rounds  
  1. Combine berries, sugar, tapioca, cornstarch, lemon juice, lemon zest, and salt
  2. Put the fruit mixture between the pie crust rounds, in a pie plate
  3. Cut vents in the roof of the pie, to let steam out
  4. Use aluminum foil or a pie shield to protect the outer edge of the crust
  5. Bake at 400°F, in the bottom third of the oven for 50 minutes
  6. Place a cookie sheet under the pie and reduce temperature to 350°F for about another 40 minutes, until thick juices bubble up through the vents

Stolen from The Joy of Cooking.