Blueberry pie

2 cups flour

1 teaspoon salt

1 cup chilled butter

5 tablespoons cold water (or more, if necessary)

3 cups fresh (or thawed frozen) blueberries

1 cup crushed fresh or thawed blueberries

¼ cup Minute Tapioca

1 cup sugar

1 teaspoon fresh lemon juice, if desired

1 tablespoon butter

Combine flour and salt in bowl; cut in butter using 2 forks until all flour is just blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two parts. Roll dough into two crusts. Place dough for bottom crust in bottom of pie pan.

Mix together whole blueberries, crushed blueberries, tapioca, sugar, and, if desired, lemon juice. Fill pastry-lined pie pan with blueberry mixture.

Dot with 1 tablespoon butter. Cover with entire top crust; seal and flute edge, and cut several slits to permit steam to escape. Or cut strips of dough for a lattice-like top crust; seal and flute edge. Bake 1 hour at 350 degrees or until golden brown. Cool.

Rebecca Howard

Nutrition facts per serving: 484 calories, 25 g fat, 15 g saturated fat, 64 mg cholesterol, 63 g carbohydrates, 4 g protein, 465 mg sodium, 2 g fiber