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1
Preheat the oven to 400.
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2
In a medium bowl, toss together the blueberries and orange zest.
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3
In a small bowl, mix together 1/2 cup of the sugar, the tapioca and the allspice.
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4
On a lightly floured surface, roll out one of the pastry disks to an 11-inch round and fit it into a 9 1/2- to 10-inch pie dish without stretching.
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5
With a scissors, trim the pastry to within 1/2 inch of the edge of the pie dish.
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6
Pour the blueberries evenly into the dish and sprinkle the sugar-tapioca mixture over the top.
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7
Roll the remaining pastry disk into an 11-inch round.
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8
Drape the pastry over the berries and trim to within 1 inch of the edge of the dish.
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9
Tuck the edge of the pastry rim neatly under the bottom crust.
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10
Crimp the edge decoratively to seal.
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11
Cut a 5-inch cross in the center of the crust.
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12
Brush the pie crust with the egg glaze and fold open the cross to form a square.
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13
Brush the turned-up pastry corners with glaze.
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14
Sprinkle the crust with the remaining 1 teaspoon sugar.
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15
Set the pie on a baking sheet in the middle of the oven and bake for 50 minutes or until the pastry is golden and the sugar and tapioca are absorbed by the berries.
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16
If the pastry is browning too quickly, loosely cover the pie with a sheet of aluminum foil for the last 10 minutes.
