Step 1

Preheat oven to 425 F. In a deep-dish 10-inch pie pan, fit the crust to the pan, prick the bottom several times with a fork, then cover with aluminum foil and add pie weights or dried beans. Bake at 425 for 12 – 15 minutes or until lightly golden brown. Remove from oven and let cool. Reduce oven heat to 300 F.

Step 2

Meanwhile, put the berries, sugar, lemon zest, and water in a medium saucepan. Heat over medium heat. In a small bowl, whisk together the lemon juice and cornstarch, then slowly pour the lemon juice/cornstarch mixture into the berries in the pan. Cook over medium-low heat, stirring frequently, until the mixture is thickened.

Step 3

Separate the eggs, setting aside the whites for the meringue and whisking the yolks in a small mixing bowl. While whisking, slowly stir a few Tablespoons of the hot blueberry mixture into the yolks, then repeat three times. Then, while stirring, slowly pour the egg mixture back into the pot on the stove. Bring to a gentle boil and cook for two minutes, stirring constantly. Remove from heat and stir in the butter.

Step 4

Let cool slightly, then pour this thick mixture into a blender or food processor and process until smooth. Pour the mixture into the prepared crust.

Step 5

Now for the meringue! In a medium mixing bowl, beat the egg whites on high speed with cream of tartar and vanilla until soft peaks form. Continue to beat while you slowly add the sugar, beating until peaks are completely stiff and the mixture is glossy.

Step 6

Pour the meringue over the pie and use a spatula to make decorative peaks. Bake at 300 F. for about 30 – 35 minutes or until the meringue is nicely browned. Cool at room temperature for 1 hour, then chill for at least 5 hours before slicing. Store in the refrigerator.