Step 1: Brine the Lemon (Optional, but Highly Recommended). In a small bowl, combine the dill pickle brine and water. Place the whole lemon in the brine, making sure it’s submerged. Let it sit at room temperature for at least 30 minutes.

Step 2: Make the Crust – Combine Dry Ingredients. In a large bowl, whisk together the flour, sugar, and salt.

Step 3: Cut in Butter. With a pastry cutter or your fingers, gradually work the cold, cubed butter into the flour until pea-sized pieces form.

Step 4: Combine Egg Yolk and Water. In a small bowl, stir together the egg yolk and ice water.

Step 5: Add Wet to Dry Ingredients. Using a fork, stir the egg yolk mixture into the flour mixture.

Step 6: Knead and Chill Dough. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disk and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

Step 7: Roll Out Dough. On a lightly floured surface, roll the dough into an 11-inch circle.

Step 8: Transfer to Tart Pan. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges.

Step 9: Chill Crust. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).

Step 10: Preheat Oven. Preheat the oven to 400°F (200°C) during the last 20 minutes of chilling the crust.

Step 11: Blind Bake Crust. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 10 to 12 minutes.

Step 12: Remove Weights and Continue Baking. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 8 to 12 minutes more.

Step 13: Cool Crust. Let cool to room temperature.

Step 14: Make the Filling – Combine Dry Ingredients. In a medium saucepan, whisk together the sugar, cornstarch, flour, salt, and dill pickle powder.

Step 15: Add Water and Cook. Gradually whisk in 1 ½ cups of cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes.

Step 16: Boil and Thicken. Boil for 1 minute, stirring constantly, then remove from the heat.

Step 17: Temper Egg Yolks. In a small bowl, whisk the egg yolks. While whisking, slowly add ¼ cup of the hot sugar mixture to the egg yolks.

Step 18: Combine Egg Yolks and Sugar Mixture. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan.

Step 19: Cook Until Thickened. Return to medium heat and cook, stirring constantly, until a thermometer reads 175°F to 180°F (80-82°C), 1 to 2 minutes.

Step 20: Add Butter, Lemon Juice, and Zest. Remove from the heat and immediately stir in the butter, lemon juice (juice the brined lemon after removing it from the brine and drying it), and zest (zest the brined lemon after removing it from the brine, drying it, and juicing it) until the butter is completely melted.

Step 21: Pour Filling into Crust. Pour the filling into the cooled tart crust.

Step 22: Cool and Chill. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then refrigerate for 4 hours.

Step 23: Make the Topping. In a medium bowl, whisk together the cream, sugar, and vanilla until stiff peaks form, 1 to 2 minutes.

Step 24: Spread Topping and Serve. Spread the whipped cream over the top of the chilled pie. Serve with fresh berries, if you like. Garnish with fresh dill, if desired.