Roll out one crust over 9 inch pie plate (do not bake).
Heat oven to 425, place 1/2 cup of blueberries in resealable plastcic baggie, crush berries, pour juice and berries intostrainer over a bowl.
Press berries to extract juice, then pou water over mixture until juice measures 1/2 cup.
In a large sauce pan combine sugar, brown sugar, corn strach, cinnamon and salt, the add blueberry mixture. Cook and stir on medium heat until mixture comes to a boil. Remove from heat, stir in margerine and scnapps.
Set pan in cold water for about 5 minutes, stir in tapioca, then stir remaining blueberries carefully. Spoon into unbaked pie crust.
Roll top crust over mixture. Fold top crust under bottom edge of crust, flute edges, cut slits in crust to allow steam to escape.
Bake 425 for 15 minutes, then reduce temperature to 375 bake 20 - 25 minutes until bubbly and crust is golden brown.
Cool to room temperature so filling will set.
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