To make the crust:
In a bowl, combine the flour, sugar, and salt. Using a pastry blender, cut in the cold butter until mixture resembles crumbs. Gradually add the ice water until the dough comes together; you may not need to use all of the water. Turn the dough out onto a floured work surface and work the dough with your hands into a round disc. Wrap the disc in plastic wrap and refrigerate while you prepare the filling.
Preheat oven to 425. Line a large rimmed baking sheet with parchment paper.
To a medium mixing bowl, add the blueberries, rhubarb, sugar, flour, tapioca, salt, nutmeg, and lemon juice. Gently stir to combine, making sure everything is coated, being careful not to smash the blueberries.
On the floured work-surface, roll the dough into a 12-inch round (this does not have to be perfectly round). Transfer the dough to the parchment-lined baking sheet (the dough may hang over edges of pan, but that's ok).
Whisk together the egg and whole milk.
Mound the blueberry rhubarb filling into the center of the dough. Fold the dough up the sides of the filling mound in small portions to make pleats. Using a pastry brush or your fingers, brush the egg wash onto the crust edges, being sure to secure the inside of the pleats with the egg wash. Sprinkle the egg-washed crust with 2 tablespoons of sugar.
Bake 45-50 minutes. The crust should be golden and the filling bubbly and fragrant. Cool 10-15 minutes before slicing. Slice and serve warm with vanilla bean ice cream.