In a separate large bowl, make blueberry pie filling. Combine blueberries, lemon zest and juice, tapioca, sugar and cinnamon. Use a large spoon to mix all ingredients together well. (For reference, the zest of one lemon is approximately 1 tsp, and the juice of half of a lemon is approximately 1 Tbsp.)
Preheat oven to 350F. Remove dough from refrigerator and divide in half. (I usually allow one dough ball to be slightly bigger to use for the bottom crust.)
1Remove pie from oven and allow to cool at least 2 hours.
This pie is best when allowed to rest for 24 hours. If you are doing so, make sure to cover the pie in a carrier to prevent it from drying out.
Recipe by MI Gluten-Free Gal