In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Prick bottom of dough with a fork. Trim excess dough to ½ inch beyond edge of plate. Fold in edges.
Create a fluted crust by using the thumb and forefinger on one hand as spacers, and pushing the dough in with the other thumb. Freeze for 30 minutes.
Preheat oven to 350°F (180°C).
Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool completely on a wire rack.
Spoon room temperature Blueberry Jam into prepared crust. Refrigerate for at least 35 minutes. Top with Meyer Lemon Curd, smoothing with an off set spatula. Garnish with Glazed Blueberries, if desired.
Notes
PRO TIP-To make Glazed Blueberries, heat ⅓ cup (67 grams) granulated sugar, ⅓ cup (80 grams) water, and ¼ teaspoon (1.5 grams) vanilla bean paste over medium heat in a small saucepan until sugar is dissolved. Transfer to a medium bowl; fold in 6 ounces (170 grams) fresh blueberries. Let cool to room temperature, and drain. This will yield about ½ cup.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/meyer-lemon-blueberry-pie/