Preparation / Directions:
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.