Preheat oven to 400 degrees.
Put flour, sugar, cinnamon and salt in a pie plate.
Stir with fork until combined.
In a small bowl, combine milk and oil and pour over dry ingredients.
Reserve 1/3 of the dough for the crumb topping.
Press remaining dough into the pie plate, making sure to go up the sides.
Place the blueberries and sugar in a microwave safe bowl and microwave on high for 2 minutes.
Add flour to the berries and microwave for an additional 2 minutes.
Stir in lemon juice, salt and cinnamon.
Pour filling into prepared crust and sprinkle tapioca on top.
Scatter the reserved dough for the crumb topping.
Bake at 400 degrees F for 30 minutes.