Preheat oven to 400°F | 200°C.Pour fresh berries into your pie dish to measure out proper amount. PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
Rinse blueberries in colander. This step is NOT OPTIONAL.
In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator. Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)Put rolled bottom crust in freezer for 5 minutes before proceeding.
Fill chilled pie crust with prepared filling.
Sprinkle lemon juice over top of pie. Dot with butter pieces.
Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like. If you use a solid top crust, be sure to cut a few vents. If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning. • 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.• Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather. Pie is done when crust is light golden brown and filling is bubbly. Allow pie to cool completely before serving.
IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done. You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional ⅓ cup sugar if your berries are very tart, or if you prefer your pies very sweet.