Heat oven to 400°. Fit one piecrust into
a 9-inch deep-dish pie plate.
In a large bowl, toss together blueberries,
¾ cup of the sugar, the thyme, tapioca,
lemon zest and juice.
Cut remaining crust into 1-inch-wide
strips with a pastry or pizza cutter.
Spoon blueberry mixture into pie plate.
Weave a lattice top, alternating strips
of crust. Crimp edges to seal. Brush crust
with egg white and sprinkle with
remaining 1 tbsp sugar.
Bake pie at 400° for 15 minutes. Reduce
heat to 350° and continue baking for 55 to
60 minutes or until center is bubbly and
crust is golden. Tent sides with foil after
40 minutes so sides do not get too brown.
Remove to a wire rack and cool
completely. Serve with freshly whipped
sweetened cream, if desired.