Roll out the pie pastry and place it into a 9-inch pie pan.

Refrigerate the pie pan for 15 minutes.

Preheat oven to 400°F (200°C).

In a large bowl, combine partially thawed blueberries, thawed limeade concentrate, sugar, quick-cooking tapioca, and grated lime zest.

Mix well, being careful not to crush the berries.

Roll out the top pie pastry.

Pour the blueberry mixture into the chilled pie shell.

Smooth the top of the filling with a spoon.

Moisten the rim of the pie shell with water.

Place the top pastry over the filling and press the edges together to seal.

Trim the excess pastry and crimp or flute the edges.

Cut several steam vents into the top of the pie using a fork or knife.

Brush the top of the pie with milk and sprinkle with sugar.

Place the pie on the center rack of the preheated oven.

Bake for 30 minutes at 400°F (200°C).

Reduce the oven temperature to 375°F (190°C) and rotate the pie 180 degrees.

Place a foil-lined baking sheet on the rack below to catch any drips.

Continue baking for 20-25 minutes, or until the top is golden brown and the juices are bubbling.

If the crust starts to brown too quickly, tent it with foil.

Transfer the pie to a wire rack to cool completely for at least 2 hours before serving.