Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries and sprinkle with lemon juice. Let stand 15 minutes. Roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.

Place pie on a baking sheet to catch drips. Bake for 40 to 50 minutes until filling bubbles and crust is light brown. Cool completely before serving.