The ground tapioca in this pie makes it sturdy and not at all soupy.
Preheat the oven to 425 degrees.
For the all-butter pie crust:
1 and 1/2 sticks unsalted butter (12 tablespoons), cut into 1/2-inch pieces. Place in the freezer while you gather the rest of the ingredients.
1 and 1/2 cups all-purpose flour
pinch of salt
1/3 cup ice water
Briefly (about 5 seconds) pulse the flour, salt and very cold butter in a food processor until the butter is pea-sized. Sprinkle water on top and briefly pulse again to evenly distribute it. The dough will be in loose pellets. Pour onto a lightly floured surface and knead it three or four times to bring it together. Form into a flat disk. Roll out to about 16 or 17 inches (1/4th inch thick). Fit into a 9-inch pie plate, letting dough hang over the edge (this overhang will be folded over the filling to form the top crust).
For the blueberry pie
4 cups blueberries (fresh or frozen)
1/4 cup summer (or spring) honey
1/4 cup tapioca pudding, ground into a powder in a coffee grinder or blender
1/2 teaspoon cinnamon (or nutmeg)--optional
2 tablespoons butter
Combine the berries, honey, tapioca and spice if using in a bowl and mix gently but well. Place the berries in the prepared crust. Dot with the two tablespoons of butter. Fold the overhanging crust over the berries, leaving a vent hole in the center. You can lightly brush the crust with milk or water and sprinkle some sugar on top if you'd like.
Place the pie in the preheated oven and put a cookie sheet underneath just in case there are any drips. Bake for 45-50 minutes or until the filling bubbles up from the vent hole. Cool before slicing.