The Food Pig

1 box Pillsbury pie crusts (2)
1 bag frozen blueberries (3 lbs)
8 tbsp tapioca starch
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tbsp lemon juice
1 cup fruit juice (no added sugar)

Combine all ingredients except the pie crusts (of course) in a stock pot on low heat stirring occasionally at the beginning and then more as the mixture comes to a boil. Unroll the pie crust and place over a 9″ pie plate. For me, the pie crust normally is not big enough. To correct, lightly roll the crust to add an inch or so to the diameter on a flour dusted surface. Brush the edges with a little water and fold any crust that hangs over the side. Do the same with the second crust.

As the blueberry mixture comes to a boil, it will darken and thicken. Stir constantly for about two minutes at a gentle boil to thicken. Fill each pie plate with equal amounts of the mixture. At this point you can lick the spoon or ladle. Bake in a pre-heated oven at 375F for about 45 minutes. Remove and allow to cool. (Note: there should not be any messy boil over with this recipe but it is still a good idea to have aluminum foil covering the oven rack just in case).