| 4 | c. | blueberries, washed and stemmed |
| 1 | jar | mandarin orange segments, well drained (about 11 oz.) |
| 1 | c. | sugar |
| 3 | tbsp. | quick-cooking tapioca |
| ¼ | tsp. | salt |
| ¼ | tsp. | ground cinnamon |
| 1 | pkg. | pie crust mix |
| 2 | tbsp. | butter or margarine |
| 1 | tbsp. | cream |
| cinnamon-sugar |
Combine blueberries and orange segments in a large bowl; sprinkle with sugar, tapioca, salt and cinnamon; toss to mix well.
Prepare pie crust mix, following label directions, or make pastry from your favorite two-crust recipe. Roll out half to a 13-inch round on a lightly floured pastry cloth or board; fit into a deep 9-inch pie plate; trim overhang to ½ inch.
Spoon fruit mixture into shell; dot with butter or margarine.
Roll out remaining pastry to an 11-inch round; cut several slits near center to let steam escape; place over filled shell. Trim overhang to ½ inch; turn edges under together, flush with rim; flute edge. Brush top crust with cream; sprinkle lightly with cinnamon-sugar.
Bake in hot oven (400°F) for 45 minutes, or until pastry is golden and juices bubble up. Cool at least two hours on a wire rack before cutting. Serve plain, or topped with scoops of vanilla ice cream, if you wish.