Combine flour, sugar, salt and cinnamon in a large bowl or in the bowl of the food processor. Using a pastry cutter or your fingers (or the processor, if using), cut the shortening and butter into the flour mixture until crumbly. Add water a few tablespoons at a time, stirring until dough holds together. Shape into one big ball, then divide in half and make two spheres. Place each sphere in a zipper bag.
When ready to make pie, proceed as follows. Place berries in a large mixing bowl and toss with lemon juice. Combine ground tapioca, cinnamon and sugar. Pour over berries and stir to coat berries. Let sit for about 15 minutes.
Meanwhile, remove one sphere of pie dough from refrigerator but keep it in the zipper bag. Roll dough out in zipper bag. Cut side of zipper bag. Invert dough circle over 9 inch glass pie plate and carefully peel away zipper bag. If dough seems too sticky to work with, throw it in the freezer for a few minutes. Poke holes all over dough with a fork, press a piece of foil gently over the pie dough shell, weigh down with pie weights and bake on a rimmed baking sheet at 400 degrees F. for 10 minutes.
While the pie shell bakes, take out second half of dough and roll into a big circle. Cut into 3/4 inch strips.
Put the blueberry mixture into the baked pie shell, arrange the strips in a lattice pattern over the blueberries, set on a rimmed baking sheet and bake at 400 for 35 minutes.