This was a great way to use up the 2 pints of blueberries in my fridge. I used 1T cornstarch instead of tapioca, cinnamon instead of nutmeg, and added more lemon juice. I cooked 1 pt of blueberries and the sugar, cinnamon, and lemon juice together in a saucepan, then added it to the remaining blueberries and added 1 can blueberry pie filling (because I didn't have enough blueberries to really fill the pie, I don't think 2 is enough at all!!). I also brushed the crust with some milk while baking to keep golden and from burning, and baked a bit longer than the 30 minutes suggested. Came out fantastic!! Rating a 4 because I had to make those changes.
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This was a great way to use up the 2 pints of blueberries in my fridge. I used 1T cornstarch...