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Preheat oven to 400* F.
Bottom crust: Add rolled out pie dough to a 9'' pie pan and refrigerate while you make the berry filling.
Blueberry Pie Filling: In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. The sugar and tapioca will begin to coat the berries and become wet and slightly sticky.
After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon.
Top Crust: Cover with chilled top crust (make a slit in the top to allow to vent), or strips of crust to make a lattice top. Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.
Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.
Cool this pie for at least 3-4 hours before cutting (for best results I recommend refrigerate for another hour after it cools, before cutting).