Elements
Pastry for double-crust pie (nine inches)
4 cups sparkling or frozen blueberries
1 cup sugar
1/4 cup quick-cooking tapioca
1 tablespoon lemon juice
1/four teaspoon salt
2 tablespoons butter
Commands
On a lightly floured ground, roll one half of of pie dough to a 1/eight-in.-thick circle; transfer to a nine-in. Pie plate. Trim pastry no matter rim; flute aspect. Refrigerate half of-hour. Leave very last pie dough...