Place flour, sugar and salt in the food processor.
Cut the butter into small cubes, add them to the flour and process using rapid off-on pulses, until mixture resembles small particles.
Add 1 tablespoon of the water and process a couple of seconds. Add another tablespoon of water and pulse. Feel the dough, it should be damp enough to form a tough mass, not too wet. Add a few more drops of water if necessary.
Transfer dough to a floured work surface and work into a round. You can use the dough right away or chill before rolling out.
When you are ready, preheat oven to 425 degrees. Roll the dough on a floured work surface into a ⅛ to ¼ inch thick and 11 to 12 inch diameter.
Drape the rolled dough over your rolling pin and transfer to tart pan. Gently pat the overhang in around the bottom of the pan and trim off the remaining overhang.
Prick the bottom of crust with a fork, line with parchment and pie weights or beans and blind bake for 10 minutes.
Hand Method: Combine flour, sugar and salt in a large mixing bowl and whisk together.
Cut the vegan butter into small cubes and add to bowl. With your fingertips or pastry blender, blend until mixture resembles small particles.
Add one tablespoon of water to flour and mix into flour. Mix in another tablespoon of water and mix well. Dough should be damp enough to come together between your fingers, but not sticky. Add in more water if necessary, or more flour if dough is too wet.
When dough is the correct consistency, proceed with step 4 from above.
While crust is baking mix together the fruit, lemon juice, zest, your choice of sweetener, and flour in a large bowl.
When crust is ready, spread fruit mixture in tart crust.
Bake tart for 30 to 35 minutes or until crust is golden brown. Allow tart to cool slightly before spreading the top with Wild Blueberry Sauce.
When ready, simply slice and serve as is or serve with frozen yogurt, ice cream or a dollop of whipped topping.