Preheat oven to 375°F. In a medium saucepan smash 1 cup of the blueberries. Add in tapioca, lemon juice, and salt. Stir until tapioca is fully dissolved.
Add another cup of blueberries along with 1/2 cup sugar to the saucepan. Cook for 5-7 minutes, stirring constantly, until thickened significantly. Remove from heat and let stand 5 minutes.
Pour remaining blueberries, chopped thyme, a lemon zest into a large bowl. Add in cooked blueberries and stir. Set aside.
FOR THE CRUST:
Combine 1 1/2 cups flour in a large bowl with sugar and salt. Stir well. Add butter to flour mixture and cut in using a dough cutter or two forks until a sandy mixture is formed. Add the rest of the flour and add the water 1 tablespoon at a time.
Only add enough water to make a loose dough and then stop mixing. You may not use all the water. Roll out dough onto floured surface. Cut a 9 1/2” circle from the dough. Place this into a 9” pie pan. Combine remaining dough and cut into 1” strips.
FOR THE ASSEMBLY AND BAKING:
Pour pie filling into bottom crust. Lay top crust strips over the top in a lattice pattern. Or you can also cut out another 9 1/2 circle of crust dough instead. If using the latter method cut 4-6 slits of holes into the crust for steam to escape. Crimp edges of pie crust using the back of a fork or your fingers. Place pie pan on baking sheet.
Bake for 30 minutes uncovered. Carefully remove pie from oven and cover the edges of the pie with foil. Bake another 45 minutes or until filling is bubbly.
Allow pie to cool 3 hours before slicing. Serve with vanilla ice cream or a dollop of whipped cream if desired.
