Preheat oven to 450. Cook on lower third of the oven.
Combine in a bowl and let stand for 15 min.
5 cups blueberries
¾ to 1 cup sugar
3 ½ to 4 Tablespoons quick-cooking tapioca or cornstarch (or 6 Tablespoons Ultra Gel)
1 Tablespoon fresh lemon juice
1 teaspoon grated lemon zest
½ teaspoon salt
Pour the mixture into the bottom crust and dot with 1 to 2 Tablespoons butter, cut into small pieces. Cover with vented top or a lattice. Bake the pie for about 55-65 minutes total (10 min at 450 then reduce heat to 350 and cook about 40 min).
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