Place flour, sugar and salt in the bowl of a food processor. Whirl a few times to stir.
Add in butter and pulse until the flour looks like coarse meal.
Leave food processor running and slowly add ice water until the dough clumps together. If more water is needed, add one tablespoon at the time.
Divide the dough in half and wrap each half in plastic wrap. Chill for at least one hour.
juice of one regular Meyer lemon
Mix together flour, sugar, cinnamon and salt in a big ol’ bowl. Stir in blueberries and lemon juice. Gently turn berries until they are well mixed with the flour mixture.
On a floured surface, roll half the dough to cover the bottom and sides of a 10×14 inch rimmed baking sheet and have a one inch overhang. Pour berry filling on top of crust. Taste a few of the berries. If more sweetness is desired, sprinkle a little sugar on top of the filling.
Roll the remaining dough on a floured surface to approximately the same size. Cover the berries with the top dough. Fold the edges of the top crust under the bottom crust and tuck them inside the pan. Crimp the edges. Cut a few slits in the top for venting.
Place in a 400 degree preheated oven and turn temperature down to 375. Bake 50 to 60 minutes or until the filling is bubbly and the crust is brown. Wrap the edges of the crust in aluminum foil is they brown too much before the filling gets bubbly.