Lemon-Studded Blueberry Pie with Lattice Top

On a lightly floured surface, roll out half of the pie dough to fit a 9-inch pie dish. Gently fit it into the pan and trim the edge to a 1/2-inch overhang. Refrigerate the crust for at least 30 minutes.

Roll out the remaining dough into a circle and transfer it to a sheet of parchment, a baking sheet, or a flat surface. With a pastry wheel, cut the dough into 1/2-inch strips. Refrigerate them while you prepare the filling.

Rinse and pick over the blueberries, removing any stems. Set aside the blueberries.

In a bowl, mix together sugar, tapioca starch, and cornstarch. Add lemon juice, lemon zest, and diced preserved lemon. Toss the blueberries with the sugar mixture.

Preheat the oven to 425°F (220°C).

Pour the blueberry filling into the chilled pie crust.

Lay two strips of pastry over the filled pie in an X shape. Continue adding strips, alternating over-and-under, for the lattice pattern.

Trim the lattice strips to a half-inch overhang, tuck them under the bottom crust, and crimp the edge to seal. Place the pie dish on a rimmed baking sheet to catch any drips.

Bake in the preheated oven for 25 minutes or until the edges of the crust are golden brown. Reduce the oven temperature to 350°F (175°C). Loosely cover the pie with foil to prevent over-browning. Continue baking until the juices are bubbling and the crust is a rich golden brown, about an hour more. The internal temperature of the pie should be 93°C on an instant-read thermometer.

Let the pie cool on a wire rack for 4 hours to allow the filling to set fully.