Make the pie crust 1 hour in advance. In a large bowl, combine the flour and cubed butter. Work with your fingers to combine the butter and flour - smush the butter and flour together between your thumb and forefinger until the butter is broken down a bit. Fluff and toss every once and while to ensure everything is distributing, and begin to work in the ice water. Knead a few times to bring it all together, then form it into a ball, pat down into a disc, wrap in plastic wrap, and place in the fridge for 1 hour.

Blind bake the pie. Preheat the oven to 350F. Roll out the pie dough about ¼ inch thick and 12" in diameter, and place into a deep-dish pie pan. trim and crimp edges. fill with pie weights and blind bake for 20 minutes, then remove from the oven and let it cool down.

Prepare filling and bake. In a blender, combine eggs, lemons, olive oil and sugar, and blend to combine. Pour the filling into the prepared pie crust and bake for 40-45 minutes at 350F. Remove from the oven and let it cool before serving.