In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
3. Step
Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
4. Step
Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
5. Step
Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
6. Step
Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
7. Step
Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
8. Step
Cool the pie on a wire rack for at least 2 hours to let the filling set.
