Ingredients:

• 4 quarts Blueberries
• 3 1/2 cups sugar
• 3/4 cup quick cooking tapioca
• 6 Tablespoons lemon juice
• 1 Teaspoon salt

Prepare Filling: Remove stems and trash from blueberries. Mix dry ingredients together then add blueberries. sprinkle with lemon juice and mix again.

Freeze Filling: Line four 8 inch pie pans with heavy-duty foil, letting it 5 inches beyond the rim. Divide the filling evenly among the foil-lined pans. Fold the foil loosely and freeze until firm. Then place them individually in good quality zip lock bag.

Bake Pie: Remove foil from filling. Do not thaw. Place in pastry-lined 9 inch pie pan. Dot with butter to taste. Add top crust of your choice. Seal and flute edge. Cut slits in top crust if needed. Paint top crust with milk [skim is fine] and sprinkle with sugar is an optional addition. Bake at 425 - degrees in oven until syrup boils with heavy bubbles that do not burst, about 1 hour.