GETTING READY

1. In food processor, combine flour, sugar, salt, and frozen cubed butter. Pulse the mixture just until it looks like fine bread crumbs.

2. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Do not overwork the dough.

3. Onto the counter-top, transfer the mixture and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.

4. Preheat the oven to 200 degree C or 400 degree F.

MAKING

5. On a floured surface, roll the dough to line a 10" deep dish Pyrex pie plate.

6. In a bowl, mix together blueberries, sugar, tapioca, lemon zest and juice.

7. Pour blueberry filling into the pie shell and brush the edge with milk.

8. Cover with the second piece of rolled out dough, be sure to cut vent holes.

9. Seal by crimping the top and bottom sheets of dough together with your fingers. Trim away the extra.

10. Wash the top with milk and sprinkle with sugar.

11. Place the pie on a baking sheet and pop in oven. Bake for about 45 minutes or until golden brown.

SERVING

12. Serve warm or cold.