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Directions

Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Prick the bottom and sides of crust with a fork. Place into the refrigerator for 20 minutes. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Cool on wire rack and set aside.
Blueberry Filling: Combine 3 cups of the blueberries in a large saucepan. Add the lemon juice, butter, sugars, water, and cinnamon. While mixture cooks, use a potato masher to break up the blueberries. Cook over medium heat until mixture is thickened and bubbly. Add the cornstarch slurry at this point. Mixture with thicken very quickly. Remove from heat and stir in the remaining 1 cup blueberries and Karo Syrup. Cool until room temperature.
Lemon Chiffon Filling: Whip the ½ cup whipped cream until stiff and set in refrigerator until later use. Sprinkle the gelatin over the ¼ cup lemon juice and let soften for a few minutes. In a double boiler, combine egg yolks, ½ cup lemon juice, ½ cup of the sugar, and salt. Cook over boiling water (water not touching the bottom of the pan) until mixture is thickened, about 5 minutes. Add the gelatin and lemon zest. Stir to combine. Remove from double boiler and cool in a pan of ice water. Cool for about 10 minutes, stirring occasionally. Beat the egg whites until soft peaks form and beat in the other ½ cup sugar. Beat until stiff peaks form. Fold the lemon mixture into the egg whites until no steaks remain. Fold in the whipped cream until no white streaks remain. Place in the cooked pie shell and cool for about ½ hour or until starting to firm up. Once firm enough, top with blueberry mixture. Decorate with whipped cream and lemon zest.