paleo blueberry pie

Crust:
1 Preheat oven to 350*
2 In a large bowl combine almond flour, tapioca flour, salt, baking soda and coconut sugar
3 Add egg and vanilla and combine
4 Once combined, add cold ghee and use a pastry cutter to cut ghee into dough
5 Once ghee in incorporated into dough and cut into small pea sized amount knead dough into a loose ball and put onto parchment paper
6 Roll about 1/2 of the dough out until it is 1/4 inch thick (doing so between parchment paper will prevent sticking)
7 Once rolled out gently peel one side of parchment paper off and flip doing into a pic pan carefully
8 If any pieces break, simply press tears together
9 Roll out second piece of dough and either roll out flat like first version for a closed crust or use cookie cutter shapes to create a pattern
Filling:
1 In a large bowl toss blueberries, coconut sugar, cinnamon, lemon zest and arrowroot powder together until blueberries are coated
2 Using a fork or potato masher gently smash blue berries mixture to break open some of the blueberries (this will help them release their moisture later)
3 Toss again with lemon juice
To assemble:
1 Pour blueberry mix into pie crust evenly
2 Place solid crust over the top and pinch sides in or place cookie cutouts over top of blueberries
3 Bake for 25 minutes
4 Then place a loose tin foil tent over pie and bake for a remaining 20 minutes
5 Let cool and serve