In a mixing bowl, combine the flour, sugar, and salt.

Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or pulse in a food processor until it resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and ice water. Drizzle this mixture over the dry ingredients and gently mix until the dough comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface to fit your pie dish. Carefully transfer it to the pie dish and trim any excess dough hanging over the edges.

In a large mixing bowl, gently toss together the fresh blueberries, sugar, cornstarch, lemon juice, and lemon zest until the berries are coated.

Spread the ricotta cheese evenly over the bottom of the pie crust.

Pour the blueberry mixture on top of the ricotta.

Place a sheet of aluminum foil over the pie crust, and fill it with baking beans or pie weights. This prevents the crust from puffing up during baking.

Bake the pie in the preheated oven for 25 minutes with the foil and weights, then remove them and bake for an additional 20-25 minutes or until the crust is golden and the filling is bubbling.

Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set.