DIRECTIONS

In a large bowl, combine blueberries, lemon juice and lemon peel. Combine the sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat. Let stand for 15 minutes.
    Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Add filling; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
    Bake at 350° for 30 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.