Preheat oven to 375 F.
Mix the blueberries and lemon juice together.
In a separate bowl, mix the sugar, tapioca starch, and spices.
Add the dry ingredients to the berries and let the mixture sit for 15 minutes, then stir.
While the mixture sits, line a 9” pie plate with one round of the dough.
When mixture is ready, pour it into the pie crust and cover with the second round of dough.
Crimp the edges and make slits in the top crust to release the steam.
Brush milk onto the pie and sprinkle with the 2 tablespoons of sugar.
Bake for 45-55 minutes or until you can see the juices begin to gel.
Let pie rest for 2 hours before cutting.
Slice and serve with fresh, real whipped cream, or vanilla ice cream (or both!). Enjoy!
