1 cup ghee or butter, if using butter, cube it *see note for vegan version
2 eggs, or 2 tbsp ground flaxseed mixed with 1/3 cup filtered water
1/4 tsp sea salt
1 tsp baking soda
1/4 cup coconut sugar
1 yolk (for egg wash)
Blueberry Pie Filling:
2 cups fresh blueberries
2 tbsp cassava flour or arrowroot powder
1/4 cup maple syrup
Grease a 9″ pie crust and set aside.
In a large bowl, whisk together cassava flour, coconut sugar, sea salt, and baking soda. Set aside.
Add ghee or butter to a medium bowl, cut the ghee or butter with the mixing paddles until it’s a large clump that is semi softened (but not melted).
Add butter to flour and begin mixing the pie dough with the hand mixer on the lowest setting. Mix until the ghee or butter has been reduced to tiny flour covered bits.
Add in water and eggs, and continue mixing until it becomes a sticky dough. You may have to use your hands to finish off the dough and form a clump. Refrigerate for an hour.
Place 1/2 of pie dough onto a piece of parchment paper, and place a second piece on top. Roll out the crust until it is 1/4 inch thick.
Drape the pie dough over the pie dish and flatten to the glass. Cut away any extra dough and add it back to the original dish for the lattice.
In a medium bowl, combine blueberries cassava flour, and maple syrup until the fruit is completely coated.
Pour fruit into the pie crust and set aside to make the lattice crust.
Roll out the dough again between two pieces of parchment paper and use a pizza slicer to slice the dough into 1.5″ inch thick lattice pieces.
Place four pieces spaced out amongst the pie in one direction. Take another four pieces and, going the opposite direction of the initial lattice pieces, weave each individual lattice of the four over and under the first four. Because cassava flour breaks easily, you can also fake this by gently slicing the lattice where it should weave under and tuck the end gently under the side, beginning the strand again on the opposite side.
Whip yolk together and brush lightly on top of the finished lattice. You can also sprinkle a little extra coconut sugar on top.
Place into the oven at 400F for 15 minutes, and then reduce to 375 for 45 minutes.
Remove from the oven and let cool before serving with a scoop of coconut milk ice cream!