I made this pie yesterday. Here’s a picture and the recipe.
 
1 cup sugar
1/4 cup instant tapioca
1 tbsp. lemon juice
1/2 tsp. almond extract
1/2 teaspoon cinnamon
4 cups blueberries
1 double pie crust
1/4 cup or so of water
1 egg, beaten
 
Preheat oven to 400°F.
Mix first 5 ingredients in large bowl.
Add berries and toss until coated.
Let mixture sit 10-15 minutes.
If your bottom pie crust isn’t already in the pie pan, do that now.
Pre-bake the bottom crust for 5 minutes.
Fill crust with berry mixture.
Brush edge of crust with water to soften.
Position top crust and crimp edges with fork.
Trim excess crust.
Cut vent holes in top crust.
Brush top crust with egg.
Sprinkle sugar over top crust.  (cinnamon / sugar mixture can be substituted)
Cover crust edges with foil or crust guard.
Bake for 40 minutes.
Remove crust guard and bake an additional 10 minutes.
Let cool at least 15 minutes before serving.