1large egg and 1 large egg yolklightly beaten in a small bowl
2lemonssliced as thinly as possible
Whisk together sugar, flour and salt in a bowl. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs and vanilla into it. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips. Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap it. Chill the dough in the refrigerator for at least two hours. Use 3/4 of the dough and keep the rest for a lattice top or freeze it.
On a lightly floured surface, roll out 1 disk of dough into a circle, about 1/6 inch thick. Gently transfer the circle of dough to a 10-inch pie plate. Press the remaining dough around the border into the sides of the pan and prick the bottom of the dough with a fork in several places.
In a non-reactive bowl combine the sliced lemons and sugar, mix thoroughly to coat all the slices.
Let rest in the refrigerator at least 4 hours, preferably overnight.
Whisk together 4 eggs and kosher salt. Mix into the lemons thoroughly.
In a large bowl, combine the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice until evenly mixed.
Preheat the oven to 400 degrees F, and position a rack in the middle of the oven.
Use a cardboard cut out or a lid of a square plastic container to create a separation while you fill the pie. On one side put half the lemon filling and on the other place half the blueberry filling. Turn the pie plate 180 degrees and repeat. Remove the separator.
Bake the pie for about 20 minutes, then reduce the heat to 350 degrees F, and continue to bake another 25-30 minutes. Let pie cool on a wire rack.
To help roll the dough, keep the dough on top of the plastic wrap that you had it wrapped in. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin’s width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Blueberry and Shaker Lemon Pie https://cultureatz.com/blueberry-and-shaker-lemon-pie/