In a small bowl, combine the water and sour cream; set aside.

In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs. Add the sour cream mixture and use a stiff rubber spatula to stir and press the dough together until it forms one big mound. If dough is still too dry and doesn't hold together, add another tablespoon of water.

Turn the dough onto a piece of plastic wrap and flatten into a 5-inch disk. Wrap tightly and refrigerate for at least one hour.

Once chilled, roll the dough out into a 12-inch circle and fit into a greased 9-inch pie plate. Trim, fold, and crimp the edge of the dough. Cover with plastic wrap and place in the freezer for 15 minutes until chilled and firm.

Preheat the oven to 400ºF. To blind-bake, I like to press a sheet of aluminum foil into the pie pan since it gets into the crevices better than parchment paper. I then pour two cups of granulated sugar on top of the foil, and use a spoon to press the sugar down into the foil. Place pie plate onto a baking sheet and bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the aluminum foil (with the sugar) out of the pie. Return the pie crust to the oven and bake until the bottom crust is golden brown, about 14-15 minutes longer. Remove and cool completely.

in a medium saucepan, heat the blueberries over medium heat until they soften and their juices start to release, about 4-5 minutes. In a separate bowl, combine the sugar, cornstarch, salt, and cinnamon. Add mixture to the blueberries and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat and stir in the lemon juice. Pour into a shallow bowl and place in the refrigerator to cool completely.

In a stand mixer fitted with the paddle attachment, beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.

In a separate bowl, combine the white chocolate and 2 Tablespoons of heavy cream. Heat in the microwave, stopping and stirring every 30 seconds, until mixture is smooth. Pour white chocolate into cream cheese mixture and beat until combined.

Transfer mixture to another bowl, replace paddle attachment with whisk attachment, and pour the remaining 1/2 cup of heavy cream into the bowl of the mixer. Whip on high until soft peaks form. Return cream cheese mixture to the mixing bowl and beat on high until stiff peaks form, scraping down the bowl when necessary.

Pour white chocolate filling into pie shell and smooth out evenly with a spatula. Pour the cooled blueberry sauce evenly on top. Chill in the refrigerator for at least 4 hours or overnight.