In a large bowl, combine Chebe All Purpose Bread mix, sugar and milk powder. Whisk quickly to combine. Add oil, whisking briefly, then add beaten egg. Stir once more.

Using a box grater, grate 4 tbsp of frozen butter. When all has been shredded, use your hands to gently incorporate butter into the flour mixture. The warmth of your hands will melt the butter and mix into flour.

Add 4 tbsp. of ice cold water to the bowl. Use your hands to knead dough until a dough ball forms together. It may seem a bit sticky at first, but a firm ball of dough will form. Place dough ball in the refrigerator while making the filling.

In a separate large bowl, make blueberry pie filling. Combine blueberries, lemon zest and juice, tapioca, sugar and cinnamon. Use a large spoon to mix all ingredients together well. For reference, the zest of one lemon is approximately 1 tsp, and the juice of half of a lemon is approximately 1 tbsp.

Preheat the oven to 350 degrees. Remove dough from refrigerator and divide in half. (I use my digital scale to weigh my dough. I usually allow one dough ball to be slightly bigger and use it for the bottom crust.)

First, lay down a layer of parchment paper or use a plastic mat for rolling purposes. Second, sprinkle the rolling surface with gluten-free flour. (I use Bob's Red Mill Rice Flour. If you are following a grain-free diet, use your preferred "neutral flavor" flour.) 

Take the dough ball for the bottom crust and place on a rolling surface. Roll out dough for a 9 in pie crust. During the rolling process. flip and turn dough to prevent it from sticking to the surface. 

Place pie dish centrally over dough. Carefully and quickly, flip the crust and dish over. Aid dough in sinking down in pan properly. Allow crust to hang over edge an inch or more to adhere to top crust.

Add blueberry pie filling to bottom crust. Cut 2 tbsp of butter into small pieces and arrange evenly over pie filling. Roll out second crust and place over top. Carefully fold top crust underneath bottom crust. Seal together using fingers. Brush top of pie with egg wash. Cut slits in pie to let steam escape.

Place pie in freezer for 10 minutes. This will chill the pie and prevent it from shrinking in the oven. (This is another tip I learned from Gluten Free on a Shoestring. Works every time!)

Remove pie from freezer. Then, slide blueberry pie into a brown paper bag, which is laying on its side. (See picture above.) If possible, staple bag shut to prevent any steam from exiting. Place pie on cookie sheet in 350 degree oven. Bake for one hour. (Trust me, the brown bag won't burn!) 

After the hour is up, remove blueberry pie from the bag,place on cookie sheet and let brown further for 10 minutes. (In all honesty, I think my pie could have gone without the extra ten minutes. However, I also noticed that not all of the tapioca had cooked. You'll have the check the slits of your pie to see.)

Remove finished blueberry pie. Allow to cool at least 2 hours. This pie is best when allowed to rest for 24 hours, in my personal opinion. If you are doing so, make sure to cover the pie in a carrier to prevent it from drying out.