Blueberry Cobbler

1 Cup plus 2 Tablespoons Sugar

¼ Cup Minute Tapioca

¼ teaspoon Salt

1 Quart Blueberries

1½ Tablespoons Lemon Juice

Make this in a 9" square pan and use "two-crust" pastry amount for bottom crust and lattice top.

① Mix the above and let stand 15 minutes.

② Pour into prepared crust, cover with lattice top.

③ Bake at 425° until syrup boils with heavy bubbles that do not immediately burst and crust is golden brown, about 35-40 minutes.