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BLUEBERRY LEMON PIE

FILLING: 4 cups blueberries 2/3 cup sugar 8 tablespoons instant tapioca Grated rind and juice of 1 lemon 1/3 teaspoon cinnamon 2 tablespoons butter PASTRY: 2 1/2 cups flour 2 tablespoons sugar 1/2 teaspoon salt Grated rind of 1 lemon 1 cup unsalted butter, cold Juice of 1 lemon plus enough water to make 1/2 cup

Combine ingredients for filling except butter in large bowl; let stand at room temperature while pastry is prepared.

Make the pastry by hand, or in a food processor.

Combine flour, sugar, salt, and lemon rind. Cut or process in the cold butter until mixture resembles crumbs; with the processor running, add enough of the lemon-water mixture until the mass just begins to come together. Remove the dough from the processor and press into a flat round; wrap in plastic wrap and chill for 20 minutes.

Divide dough into two pieces, and roll one half on lightly floured surface to a 12-inch circle.

Place in buttered, 9-inch round pie pan; pour in berries and all the juices. Dot with butter.

Roll out remaining portion of dough; cover berries, trim edges, pressing and folding to form a neat edge. Crimp. With scissors, snip vents in pastry top. Brush with water and sprinkle with sugar. Bake in 375-degree F. oven until pastry is golden and juices are thick (45-60 minutes). - Jacqueline P. Cattani MELT-IN-YOUR-MOUTH BLUEBERRY CAKE

An adapted family favorite from the Staples' Homestead: 1 cup plus 1/4 cup sugar 1/2 cup shortening 1 teaspoon vanilla 2 egg yolks, beaten 1/3 cup milk 1 1/2 cups plus 1 tablespoon flour 1 teaspoon baking powder 1/4 teaspoon salt 2 egg whites 1 1/2 cups blueberries

Preheat oven to 350 degrees F. Cream together shortening, vanilla, and one cup sugar. Add egg yolks and milk. Stir.

Sift together baking powder, salt, and 1 1/2 cups flour. Add to first mixture. Beat egg whites with rest of the sugar and fold into mixture.

Mix blueberries with 1 tablespoon flour and add to mixture. Bake in greased, floured, 9-by-9-inch pan at 350 degrees F. for 45 minutes.

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