Add the flour, salt and sugar to a medium mixing bowl. Add the pieces of butter and use a pastry blender to cut in the butter until the mixture is coarse and pea size pieces of the butter remain.

Add 4 tablespoons of ice water to the dough and mix with your hands until dough comes together. Be careful not to over-mix (you should still be able to see pieces of the butter).

Divide the dough in half and wrap each in plastic wrap and flatten into disks. Refrigerate for at least 1 hour.

Add a piece of parchment paper over the dough and fill with pie weights or uncooked rice. Bake until the dough is firm about 10 minutes, then remove the pie weights and parchment paper and continue baking the crust until pale golden brown, about an additional 5 minutes. Let cool.

In a large mixing bowl, toss together the blueberries with the sugar. Use a wooden spoon to stir together, using the back of the spoon to mash some of the blueberries. Let sit for 1 hour to let the blueberries macerate. Discard 2 tablespoons of the liquid that develops then stir the mixture together with the lemon zest, lemon juice, lavender, honey, and flour. In a small bowl whisk 2 of the eggs then whisk together with the heavy cream then gently stir together with the fruit mixture.

Bake until the crust is browned and the filling is bubbling, about 40 minutes, rotating halfway through. Let cool completely then slice into equal portions.