Add the flour and sugar to a food processor and pulse a few times to combine.

Add the cold butter and pulse until the mixture resembles wet sand.

Add the egg and egg yolk and pulse 5 to 7 times until the dough just comes together. Do not overprocess.

Turn the dough out onto a lightly floured surface and form into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

In a small bowl, whisk the cornstarch with 1 tablespoon of water. Set aside.

In a medium saucepan over medium heat, combine half the blueberries, the sugar, and the remaining tablespoon of water. Bring to a boil.

Reduce the heat and simmer, stirring, until the blueberries begin to pop and the mixture thickens, about 3 minutes.

Add the cornstarch mixture and lemon juice, stirring constantly. Simmer 30 seconds more.

Fold in the remaining blueberries. Cool completely at room temperature, then refrigerate until ready to use.

Preheat the oven to 375°F. Place a foil lined baking sheet on the middle rack.

Roll the chilled dough between two sheets of plastic wrap into a 13 inch round, about ⅛ inch thick.

Transfer the dough to an 11 inch fluted tart pan with a removable bottom, pressing gently into the base and up the sides.

Trim the excess dough and save the scraps for the lattice top.

Refrigerate the tart shell for 30 minutes.

Remove from the fridge and prick the bottom of the shell all over with a fork.

Fill with the cooled blueberry mixture, leaving a ½ inch border at the top.

Roll the reserved dough scraps, cut into strips, and lay over the filling in a lattice pattern.

Bake 40 to 50 minutes until the crust is deep golden brown.

Cool completely before slicing, at least 1 hour.