Pie Crust:  Make a big batch of pie crust base to have on hand.  Then all you have to do is add in ice water and roll it out. 

7 Cups Flour, 3 Cups Crisco, 1 t Salt (sift flour and salt, cut in Crisco and Freeze)

To make crust take some of your chilled frozen base (@1 Cup) and add in around a 1/4 cup of ice cold water (water only) Mix together to form ball and with flour roll out pie crust.  Place in pie pan, form pie shell, flute and blind bake in 375 Degree oven for @40 minutes until golden brown.  

Brush with a layer of White Chocolate and chill before adding filling.  

Lemon Curd:  Mix 1/2 Cup of Sugar and 1 T and 1 t Cornstarch until sifted together.  Add in 1/2 T Lemon Zest and 3 T  Water and 3 T Lemon Juice (Add lemon juice and water at the same time and mix thoroughly to prevent any clumping)   Bring to Boil on the Stove. 

Separate 3 Eggs.  Reserve whites for another use.  Mix yolks then temper with some of your boiling mixture on the stove.  Mix well and then dump the warmed yolks into the liquid and bring to a simmer again.  Remove from heat and quickly whisk in  3 T cold butter.   

***I also suggest adding in a pack of gelatin to the lemon curd as well.  My lemon curd did not set as much as I would prefer and the pie was a touch loose.  It tasted awesome but could have sliced a little nicer.  So as a First option I would propose adding gelatin to help this process.  Take an additional 1/4 C water and add in 1 envelope of gelatin.  Then add into the Lemon Curd before you lay it out to chill.  (A second option would be you could also just invert the layers with Blueberry on the bottom and Lemon on top, pie would slice better but lemon layer would still be soft and you would need to cover whole pie with layer of whipped cream to cover and protect the lemon curd…so I propose just using the first option of adding gelatin as the blueberry layer is more resilient and beautiful on top).  

Lay Lemon Curd out to chill and lightly place some saran wrap over the top to keep it from being exposed to air.  After sitting for 20 Minutes add in your 1/4 C sour cream to lighten.  If layer is cool enough go ahead and add it into Pie Shell.  Place in fridge to set until Blueberry layer is cool enough to add.  You shouldn’t need to cover if you will be putting the blueberry layer on in the next hour. 

Blueberry Topping: In medium sauce pan combine 1 pint of fresh Blueberries (Save a couple to garnish top with) with 1/2 C water, 2 ounces sugar and 1 T Cornstarch.    Sprinkle lemon zest and 1 t lemon juice, 1/2 t cinnamon, 1/4 t nutmeg, and a pinch of salt.  Bring to a boil.  Meanwhile to another 1/2 C Water add in 1 envelope unflavored gelatin.  When Blueberries have thickened remove from heat and add in gelatin.  Allow to cool before adding to the pie.       

For the fresh whipped cream, whip 3/4 cup of heavy whipping cream with a pinch of salt to soft peaks then add in 1/3 C sifted powdered sugar, mix briefly and add in 1 t vanilla.  Decorate top with lemon twists, fresh blueberries and mint.

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