- In a food processor, combine flour, sugar and salt. Add butter and pulse for a few seconds at a time until the mixture forms coarse, pea-sized crumbs. Add water and egg yolk, and pulse until the ingredients are just blended. Add cold water if needed. Remove dough from the food processor and shape into a disc.
- On a floured work surface, roll out the dough into a 16 x 6-inch rectangle. Transfer and press the crust into a 14 x 4-inch rectangular pie plate with a removable bottom. Refrigerate for 30 minutes or place in the freezer for 15 minutes.
- With the rack in the lowest position, preheat the oven to 400°F.
- Cover the crust with aluminum foil. Weigh down the crust with pie weights or dry beans.
- Bake for 20 minutes. Remove the weights and aluminum foil and bake 5 more minutes, or until the crust is golden brown. Let cool.
- In a saucepan off the heat, combine the sugar, cornstarch and lemon zest. Whisk in the eggs and egg yolks, then add the water and lemon juice.
- Cook over medium heat, stirring constantly, scraping the bottom and sides of the saucepan, until the mixture thickens. Remove from the heat.
- Strain the curd through a fine sieve. Add the butter and stir until thoroughly melted. Pour the mixture into the pie crust.
- In a saucepan, heat the apricot jam and water. Pour into a bowl. Toss in the blueberries.
- Spread the blueberry mixture over the lemon filling. Refrigerate for 4 hours or until ready to serve. The pie will keep for up to 2 days in the fridge.
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