For the crust: Pulse the flour, granulated sugar and salt in a food processor. Add a third of the butter and process until combined. Add the remaining butter and pulse until the mixture resembles coarse meal, about 3 times. Add the vinegar and pulse again twice. Gradually pour in 1/3 cup ice water, pulsing about 4 times until combined. Turn onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap the dough in plastic wrap and press into a 1-inch-thick disk. Refrigerate at least 1 hour before rolling out.
For the filling: Simmer 3 cups of the blueberries with 1/2 cup of the light brown sugar and 2 tablespoons water until the mixture reduces by half, about 20 minutes. Pour into a bowl and stir in the remaining 4 cups blueberries, the remaining 1/2 cup light brown sugar, the tapioca, sambuca, lemon juice, vanilla, cinnamon and salt. Let cool completely.
For the assembly: Divide the chilled dough in half and put 1 piece back in the refrigerator. Roll the other piece into a 12-inch-round, 1/8-inch-thick circle on a lightly floured surface. Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge. Add the filling and dot the top with the butter. Roll out the other piece of dough and place over the filling. Press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make 5 small slashes in the top of the crust from the center out, to make a star (similar to a star anise). Chill for 30 minutes.
Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F.
When the pie is chilled, reduce the oven temperature to 400 degrees F, put the pie on the baking sheet and bake for 30 minutes. Remove the foil band and continue to bake until golden brown, about 30 minutes. Cool completely before slicing.