Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Flour
   1      Cup           Sugar
   1      Dash          Salt
     1/2  Cup           Unsalted Butter -- softened
   1                    Egg Yolk
   4      Cups          Blueberries
   1      Tablespoon    Lemon Juice
   3      Tablespoons   Tapioca -- quick-cooking
     1/4  Teaspoon      Salt
     1/8  Teaspoon      Cinnamon

Preparation:

Combine the flour, 1/2 cup sugar, dash salt, and butter. Mix with a pastry blender until crumbs are formed. Measure 3/4 cup and set aside. Mix the remaining crumbs with the egg yolk and press mixture over greased bottom and sides of a 9-inch springform pan. (Go about 3/4 inch up the sides) Combine blueberries, lemon juice, remaining 1/2 cup sugar, tapioca, salt, and cinnamon. Let stand 15 minutes. Preheat oven to 425. Spoon blueberry mixture into crumb-lined pan. Bake 20 minutes. Then, sprinkle with the 3/4 cup reserve crumbs. Bake 20-25 minutes longer until crumbs are golden brown.