Place the blueberries in a large bowl, sprinkle with the lemon juice, and zest the lemon directly into the blueberries. Gently toss with a large spoon without breaking the berries. Combine 3/4 cup of the sugar, tapioca, and the salt and whisk together. Add these ingredients to the blueberries and gently fold the sugar mixture into the blueberries. Taste the berries and decide based on taste if you want to add the remaining 1/4 cup sugar.
Let the blueberries sit for 15 minutes so the sugar and tapioca dissolve in the blueberries.
Start immediately on the pie dough. This recipe calls for a lattice crust. Roll out one piece of the dough into a 12-inch circle. Cut the circle into 10 even strips. Place the strips in the refrigerator. Roll out the second piece into a 12-inch circle and place it in the pie plate. Fill the dough with the blueberry filling.
Remove the dough strips from the refrigerator. Lay 5 strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
Fold every other strip all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strip. You have 4 strips left.
Fold the other vertical strips back. Lay one of the 4 unused strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strip. You’re now beginning to see the woven pattern.
Repeat with last 3 strips, weaving the strips over and under one another.
Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust. Refrigerate the pie for 45 minutes.