This recipe is different from my traditional blueberry pie because you don’t need to fuss with making pastry. You also don’t need a lot of bowls, gadgets and tools to make this pie. The crust portion is mixed right in the pie plate. The other thing I loved about this recipe is it held together nicely. If you’ve ever made fresh blueberry pie, you know how runny it can get. Over the years, I’ve found that adding a little bit of instant tapioca to the filling mixture will prevent the pie filling