- In the food processor, combine the flour, sugar and salt. Add the butter and pulse for a few seconds at a time until the mixture forms coarse, pea-sized crumbs. Add the water and the egg yolk, and pulse until the ingredients are just blended. Add cold water if needed. Remove the 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 (40 x 15 cm) rectangle. Transfer and press the crust into a 14 x 4-inch (30 x 10 cm) 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 (200°C).
- 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.
The crust freezes well unbaked.