Wild Blue Wonder

Make the pie crust: In a large mixing bowl, combine the flour, sugar, and salt and whisk to combine. Add the butter. Using a pastry blender, two knives, or your fingers, blend the butter into the flour mixture until it resembles a coarse meal with pea-sized pieces of butter.

Add 2 tablespoons of ice water and blend. If needed, add more water, 1 tablespoon at a time, until the dough holds its shape when squeezed together. Form the dough into a ball, then flatten into a disk. Wrap in plastic and refrigerate until firm, at least 1 hour.

Make the filling: In a large bowl, combine the tapioca flour, sugar, lemon zest, and lemon juice. Whisk to combine, then add the blueberries and gently toss.

Make the topping: In a medium bowl, combine all of the ingredients and stir well.

Make the pie: Preheat the oven to 400°F and position a rack in the center. Roll the dough out into a 13-inch circle. Transfer to a No.8 Field Skillet and gently pat the dough into place; it should cover the bottom and sides. Spoon the filling into the crust, then sprinkle the topping over. Place the skillet on top of a rimmed baking sheet or sheet of aluminum foil (to catch any drips) and bake until the filling is bubbling and the top is golden brown, about 1 hour (if the topping browns too quickly, cover it with aluminum foil).

Transfer the skillet to a wire rack and let cool to room temperature before serving. The pie can be made a day or two ahead; refrigerate until ready to serve.