In a large mixing bowl, whisk together the egg, lemon juice, sea salt, then add the Vignoli Food IGP Sicilian EVOO. Hold a fine mesh strainer over the bowl and add the flour to the strainer. Shake the strainer to sift the flour over the liquid mixture. Then pour in the water. Mix with a spatula gently forming a soft dough. If the dough is a little dry, add an additional tablespoon of water. Do not over mix.

Cover the bowl of pastry with plastic wrap and place in the fridge for 30 minutes to chill.

Preheat the oven to 350°F

Remove pastry from the fridge. Dust the counter with flour, and carefully roll out the pastry to just over ¼ inch thick. Roll the pastry over the rolling pin and roll into an 9-inch pie plate. Press the pastry into the pie plate and crimp the edges around the plate. Trim off any excess pastry with a knife.

Cover the pastry with parchment paper and fill the pie plate with dried beans or pastry weights then place in the preheated oven. Bake for 12 minutes, until golden brown. Remove from oven, remove the parchment paper and beans, then set aside to cool.

Separate the eggs, placing the whites in a large mixing bowl, and the yolks in a small bowl.

In a medium sized pot, whisk together 1 cup sugar, cornstarch and sea salt until no lumps remain, then add the egg yolks. Whisk together until the mixture is a pale yellow and a little frothy. Pour in the honey and lemon juice and mix well. Place the pot over medium heat and stirring constantly bring to a boil, boil for 30 seconds and remove from heat, whisk in the olive oil. The curd will be quite thick and very glossy.

Immediately pour the curd into the prepared pie shell and spread to make an even layer. Gently press the blueberries into the top of the curd, so they are still visible. Create an evenly sparse layer of blueberries. Place the pie in the fridge to chill and fully set, at least 4 hours.

When ready to serve, using a stand or hand mixer with the whisk attachment, whisk the egg whites until just starting to form peaks. Mix the remaining sugar and cream of tartar together, then slowly sprinkle in the sugar mixture while the mixer is running. Continue to whisk on high speed to form a stiff glossy meringue 3 to 5 minutes

Dollop the meringue over the pie, creating lots of peaks. Place the pie in the middle of a cold oven and turn on the broiler to high. Watching the pie closely, broil until the tips of the meringue turn to golden brown and caramelize. Serve immediately.